Tagliatelle with Swiss chard, caramelised onions and goat's cheese

Ingredients

2 red onions, 2 walnuts, 250 g Swiss chard, 250 g tagliatelle, 1 lemon, 150 ml oat cream, 75 g fresh goat's cheese, 200 g balsamic vinegar, olive oil, sugar, salt and pepper.

Method

1. Peel the onions and slice them into half-rings.
2. Heat the olive oil in a small frying pan and fry the onions for 5 minutes. Then add the sugar and balsamic vinegar. Continue cooking for 15 minutes, stirring from time to time.
3. Roughly chop the walnuts and toast them in a dry frying pan. Set aside. Zest the lemon.
4. Rinse the chard, separate the stalks from the leaves and slice everything finely. Start by cooking the stalks on their own in a frying pan with a drizzle of oil. When they are tender, add the leaves and cook for another 5 minutes. Leave in the pan.
5. While the chard is cooking, bring a large pan of salted water to the boil and add the tagliatelle.
6. When the pasta is cooked al dente, drain it and tip it into the pan with the chard (keep a little of the cooking water). Add the lemon zest, the cream and the crumbled goat's cheese. Mix everything together and, if needed, add a little pasta cooking water to loosen the sauce. Adjust the seasoning.
7. Serve the tagliatelle with the caramelised onions, sprinkled with the toasted walnuts.