Spelt Penne with Chard, Snow Peas and Crispy Bacon

For the spelt penne with chard, place the bacon slices on a baking sheet and fry in the preheated oven at 160 °C for about 10 minutes until crispy.

Wash the chard well and cut into small pieces. Peel the shallots and cut into small cubes, cut the sugar snap peas in half diagonally.

Cook the spelt penne in plenty of salted water until al dente, drain and set aside. Heat oil in a large pan and sauté chard, shallots and sugar snap peas.

Deglaze with wine. Add peas, pasta and cream and stir briefly. Season to taste with salt and pepper. Garnish the pasta with fresh mint leaves and fried bacon. Serve spelt penne with chard.

Preparation Tip:

If you like, add some freshly shaved Parmesan over the spelt penne with chard.

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