Leek and Swiss chard carbonara
A delicious, waste-free recipe.
Don’t throw away leek tops! Use them up in this sustainable pasta recipe featuring the sweetness of Swiss chard.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Wholegrain tortiglioni pasta – 320 g
- Leek tops – 100 g
- 4 Swiss chard leaves (40 g)
- 4 eggs
- Grated Parmigiano Reggiano cheese – 40 g
- Extra virgin olive oil – 2 tbsp (20 g)
- Salt and white pepper to taste
- Nutmeg
Nutritional information
Per serving: 465 Kcal
Environmental Impact
Per serving:
408 grams CO2 equivalence - carbon footprint
383 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Finely chop the green tops of the leeks and leave them covered with salt for 15 minutes.
In the meantime wash and cut the Swiss chard into strips.
Rinse the leek leaves well to remove the salt and toss in a frying pan in extra virgin olive oil.
Add the Swiss chard, toss it on a high heat and set aside.
While cooking the tortiglioni, beat the eggs with the grated Parmesan, ground pepper and a pinch of nutmeg.
Drain the pasta when still al dente, keeping aside a little cooking water and transfer to a frying pan. Toss with the vegetables.
Remove from the heat and mix well (with the help of a little cooking water).
The Chef’s Advice
For an extra touch of colour, decorate the dish with green leek tops. Option to add some diced sweet bacon (sautéing with the vegetables) for more flavour.
Nutritional Advice
Eggs are an excellent source of protein and can definitely be eaten as part of a healthy, balanced diet.
Environmental Advice
Eat vegetables, fresh and dried fruit, pulses and whole grains.
Eggs and hard cheeses like Parmesan do have a higher environmental impact than vegetables, grains and pulses. To eat sustainably, consider eggs and dairy to be the main protein-source of a meal and combine rich dishes like this with a lovely vegetable or fruit side.
