Fettuccine With Swiss Chard, Walnuts and Lemon

Total Time
20mins
Prep 10 mins
Cook 10 mins

Yummy! Quick, easy and delicious I get bored with the same old pasta sauces, and this is great. From Boston's Via Matta Restaurant.

Ingredients Nutrition

Directions

  1. Bring a large pot of lightly salted water to a boil.
  2. 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.
  3. Drop the pasta into the boiling water and cook until it is tender but still has a bit of bite to it.
  4. 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.
  5. 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.
  6. The pasta should be slightly creamy, and no extra sauce should be apparent. Divide into two bowls and serve.
Most Helpful

This was great. I doubled the recipe, used boxed Fettucini, dried rosemary, and added a splash of white wine as Chef #668682 suggested. I'll make this again!

chanceosunshine March 22, 2011

Very good, I doubled the recipe for the three of us and we gobbled it up for tonights dinner. Like echo echo, I reduced the amount of parm by half. Next time I would add the parm at the end, as mine kind of stuck together and didn't distribute very well. I used 1 big bunch of chard... not sure how many cups it was. I enjoyed the combination of chard, lemon and walnuts - made for Photo Tag.

Brooke the Cook in WI May 01, 2008

Fast, easy, delicious. Added a splash of white wine to stock...I had a bunch of spinach that was about to turn so I added it to the existing ingredients, I had no chili flakes so I used a pinch of cayenne to add heat. I reduced parmesan cheese to 1/4 cup. I will make it often!

brenda.goldstein December 03, 2007