Fettuccine With Swiss Chard, Walnuts and Lemon

Submitted 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."

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 2

ingredients

• 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

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.

Reviews

[chanceosunshine]

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!

 

[Brooke the Cook in]

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.

 

[brenda.goldstein]

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!

 

[echo echo]

I made this with plain old fettucini from a box and used dried rosemary and walnuts which were coarsely chopped rather than halved, because those were what I had on hand. Luckily, our first winter share from the local organic food farm, which arrived this week, included a timely delivery of Swiss chard. I also reduced the parmesan by half. Despite my minor changes, this was a delicious and elegant dish. It's a great way to get your greens and the walnuts are a nice touch, too, but it's the lemon-butter combined with the ever-welcome garlic and a bit of heat from the pepper flakes that really make it special. This one's a winner.