Snail Monsters

It's like a spider web of Swiss chard, cheese, and pine nuts, and snails, or little shells that are very nutritious and easy to make, and appealing to the eyes of the little ones. I love to see how they play while eating their snail monsters, and I enjoy seeing their happy faces.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

1 package La Moderna® pasta, of the little shell, the biggest one
200 grams Oaxaca cheese, shredded
3 bunches chard
200 grams pine nuts, or peanut
2 liters chicken broth , with salt
3 tablespoons unsalted butter

Preparation

20 mins

Low

We cook the pasta in boiling chicken broth for 15 or 20 minutes on very low heat.
When it's ready, we remove it and strain it, reusing the broth by putting our coarsely chopped Swiss chard on the stove for just about 5 minutes, remembering that the broth will be hot since we used it to cook the soup.
And we will do this quickly, as our soup will be waiting for us to add the butter, so our snail monsters don't stick together.
As soon as our Swiss chard is ready, we put our pasta on a large plate and add the Swiss chard and Oaxaca cheese, mixing everything very well, and then we put it in the microwave for about three minutes. We take it out and, using a wooden or plastic spatula, we fold it gently, so that the cheese webs stretch with the Swiss chard.
And as the spider webs stretch, so do our snails, taking shape and bringing life to the monsters.
Finally, we add the pine nuts and, if we can, arrange it in a way that shapes the snail monsters.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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