Fettuccine With Swiss Chard, Walnuts and Lemon

Recipe by MarraMamba
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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