Chard, pea, mint and goats cheese cannelloni
- Details
- By Laurence Guy
- 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.
