Pasta with Greens and Sir Laurier

Pasta with Greens and Sir Laurier

2 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Recipe by  DuVillage

“Make this delicious main course pasta by cooking leeks and pancetta with broccoli raab and swiss chard, and tossing with gemelli pasta and Sir Laurier cheese. Top with a sprinkle of pine nuts to serve.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Trim the flower ends off the rapini, leaving 5 cm (2 in) of stem. Set aside. Cut the remaining stems into 2.5 cm (1 in) pieces. Set aside.
  2. Cut the chard into 2.5 cm (1 in) slices. Reserve the leafy part with the rapini flowers and the stems with the rapini stems.
  3. In a large skillet, heat the oil over medium heat and add the garlic. When the garlic is browned, remove it and discard.
  4. Add the leeks and pancetta to the garlic-flavoured oil and cook until the leek is softened and the pancetta is lightly browned. Add the vegetable stems, the stock and the salt and pepper. Cover and cook 4 minutes. Add the chard leaves and rapini flowers and cook, covered, another 2 minutes.
  5. Cook the pasta in boiling salted water until al dente.
  6. Drain the pasta, return it to the pot and add the vegetable mixture. Toss gently and add the Sir Laurier cheese at the last minute.
  7. Transfer to a serving dish and top with the pine nuts.

Share It

Reviews (2)

Rate This Recipe
laura chiu

laura chiu

This is the exact same recepie, word for word, that I found in a recipe collection for Alexis Fine Cheese. They used La Sauvagine cheese. It was excellent.



Didn't have rabe so I used Kale. Still excellent. Didn't use Cheese because I just forgot. Still excellent. Definitely use the full amount of leaves. I didn't because I was facing a 3 & 5 years old, but I was surprised to see they ate it! Next time I'll do full greens.

More Reviews

Similar Recipes

Mediterranean Pasta with Greens

Mediterranean Pasta with Greens

Two-Salmon Strata with L'Evanjules

Two-Salmon Strata with L'Evanjules

Individual Upside-down Goat Cheese Souffles

Individual Upside-down Goat Cheese Souffles

Polenta with Le Cendre

Polenta with Le Cendre

Chevre Truffles

Chevre Truffles

Bonaparte Fondue

Bonaparte Fondue


Amount Per Serving (4 total)

  • Calories
  • 765 cal
  • 38%
  • Fat
  • 32.4 g
  • 50%
  • Carbs
  • 94 g
  • 30%
  • Protein
  • 28.5 g
  • 57%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 731 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Bonaparte Fondue


next recipe:

Sir Laurier d'Arthabaska Cheese Baked in a Nut Crust