The combination of chard, mushrooms and rosemary is too good to be true! This is a delightful pasta dish and tasty to boot!

Serves 2

Ingredients: Chestnut mushrooms, maitake mushrooms, dried mushrooms, swiss and rainbow chard, shallots, garlic, rosemary.

From the larder: 200g Pasta, olive oil, pinch of salt and pepper, 150ml cream, 25g Parmesan or pecorino.

Instructions:

• In a small bowl place the dried mushrooms and cover with 150ml boiled water.
• Mince shallots and garlic. Slice the fresh mushrooms, separate chard leaves and stems, chop both. Strip rosemary leaves from their stem.
• Cook the pasta to the boiling water and cook for 9-11 minutes until al denté.
• Meanwhile heat 3 tbsp of olive oil in a frying pan, and fry rosemary leaves for 2-3 minutes. Remove the rosemary from the oil and set aside on paper towel.
• Using the same oil and frying pan, fry the fresh mushrooms until soft and browning and then add the garlic and shallots into the same pan, sauté for 2-3 minutes until soft. Keeping the mushroom water, chop the refreshed mushrooms and add to the frying pan.
• In another sauté pan, cook the chard stems for 2 minutes and then add the leaves and cook until wilted.

• While the chard is cooking, add ¾ the dried mushroom water, cream, a knob of butter, rosemary and salt to the mushrooms and garlic.
• Cook for 4-5 minutes so that it is bubbling and reduces slightly and then mix in the pasta and chard.
• Divide between 2 plates and serve with grated parmesan on top.