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Pasta with rainbow chard, potatoes & 2 cheeses


  • Cook the potatoes in a pot of lightly salted, boiling water until almost tender. Then drain well and, when cool enough to handle, cut into quarters. 
  • In another pot, cook the pasta in well salted, boiling water until al dente. 
  • Cut the stalks of the chard into 1 cm pieces and the leaves into strips. 
  • While the pasta is cooking, heat a little oil in a large heavy-bottomed pan and gently sauté the onion and garlic until tender. 
  • Add the chard stalks with the stock and seasonings. Stir well, cover and cook for a few minutes. 
  • Then add the chard leaves and the potatoes. Toss well and cook for another few minutes. 
  • Drain the pasta well and add to the pan, together with the fontina and some grated parmesan. Toss until the cheese has melted. 
  • Then serve the pasta in individual bowls with a little more grated parmesan sprinkled on top.


  • 8 baby potatoes, scrubbed well
  • sea salt & freshly ground pepper
  • 400 gm pappardelle (or any other pasta)
  • 6 chard stems in various colours, cleaned well
  • olive oil
  • 1 medium onion
  • 2 large garlic cloves, crushed
  • ½ cup vegetable (or chicken) stock
  • 100 gm fontina cheese, grated
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 cup250 ml
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