Fettuccine with Swiss Chard, Walnuts and Lemon
Makes 2 servings
Ingredients:
8 ounces homemade or fresh fettuccine
3 ounces extra virgin olive oil
1 garlic clove, sliced
kosher salt, pepper, and crushed red pepper to taste
pinch of fresh chopped rosemary
3 cups Swiss chard, washed
4 ounces clear vegetable or chicken stock
4 tablespoons halved walnuts
1 tablespoon butter
juice of half a lemon
1/2 cup grated parmesan cheese
Preparation:
Bring a large pot of lightly salted water to a boil.
Over high heat, place the oil and garlic in a large sauté pan and gently
cook until the garlic turns golden brown. Add 3 pinches of salt, 2 pinches
of black pepper, and 2 pinches of crushed red pepper to the oil. Add the
rosemary and Swiss chard. Sauté for 1 to 2 minutes.
Drop the pasta into the boiling water and cook until it is tender but still
has a bit of bite to it.
While the pasta is cooking, add the stock to the Swiss chard and reduce for
1 to 2 minutes. Add the walnuts and cook for 30 seconds. Add the lemon juice
and butter. Taste for seasoning.
Strain the pasta from the water and add it to the Swiss chard. Toss it all
together until most of the liquid is absorbed by the pasta. Add the cheese.
The pasta should be slightly creamy, and no extra sauce should be apparent.
Divide into two bowls and serve.
