Recipe by MarraMamba
Yummy! Quick, easy and delicious I get bored with the same old pasta sauces, and this is great. From Boston's Via Matta Restaurant.
- 8 ounces fresh fettuccine
- 3 ounces extra virgin olive oil
- 1 garlic clove, sliced
- kosher salt and pepper, and
- crushed red pepper flakes, to taste
- 1 pinch of chopped fresh rosemary
- 3 cups swiss chard, washed
- 4 ounces clear vegetables or 4 ounces chicken stock
- 4 tablespoons halved walnuts
- 1 tablespoon butter
- 1⁄2 lemon, juice of
- 1⁄2 cup grated parmesan cheese
Directions See How It's Made
- 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.