Fettuccine With Swiss Chard, Walnuts and Lemon
Yummy! Quick, easy and delicious I get bored with the same old pasta sauces, and this is great. From Boston's Via Matta Restaurant.
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INGREDIENTS
Nutrition- 8ounces fresh fettuccine
- 3ounces extra virgin olive oil
- 1
- kosher salt and pepper, and
-
- 1pinch of chopped fresh rosemary
- 3
- 4ounces clear vegetables or 4 ounces chicken stock
- 4tablespoons halved walnuts
- 1tablespoon butter
- 1⁄2lemon, juice of
- 1⁄2cup grated parmesan cheese
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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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