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It is like a cobweb of chard, cheese and pine nuts and snails, or very nutritious and easy-to-make shells, and appetizing at the sight of the kids, it fascinates me to see how they play while eating their mousse, and I enjoy seeing their happy faces.
1 package Pasta La Moderna®, of conchita, the largest
200 grams Oaxaca cheese, shredding
3 bunches chard
200 grams pinion, or peanut
2 liters chicken soup, with salt
3 tablespoons butter
Preparation
We cook the pasta in the boiling chicken broth, for 15 or 20 minutes, on very low heat,
When this list, we remove and strain, to reuse the broth putting our chards roughly chopped, on the stove for about 5 minutes only, then remember that the broth will be hot for having used it to cook the soup,
And we will do this quickly, because our soup will be waiting for us to add the butter, so that our mousse is not stuck.
Immediately leave our chard, put on a large plate, our pasta, and add the chard and cheese Oaxaca, we integrate everything very well and we put the micro for about three minutes, we take out and with a shovel of wood or plastic, we integrate with movements envelopes, so that the cobwebs of the cheese are stretched with chard.
And stretching the cobwebs, our snails are also stretched, and deformed giving life to the mousse.
Finally we add the pine nuts and if we can accommodate so that the monster snails take shape.
PRESENTATION
We mounted an extended dish, nice, I do not have elegant crockery, but a charolita, gray and white, which helped me to see my dish savor, and the kids said but how delicious!
TIPS
Do not use metal spoon, because cut the pasta, and we do not want that.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
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