First blanche 250g chard in boiling salted water for a good five minutes until tender. Drain and then finely chop and place in a bowl.
Add a further 100g of peas to the bowl along with a generous handful of chopped mint and some good quality soft goats cheese crumbled into pieces.
Finally grate some parmesan cheese into the mixture and stir well until combined.
Fill your dried cannelloni shells with the mixture and place into a baking dish.
Make a simple white sauce for the cannelloni by mixing 500g of crème fraiche with a little salt and pepper and a generous handful of grated parmesan. Loosen the mixture with a little milk until a light sauce is created.
Pour the white sauce over the cannelloni mixture and bake in a preheated oven at 170 degrees C until golden brown and the pasta is tender, at least thirty minutes.
