© Melanie Acevedo
Active Time
N/A
Total Time
N/A
Yield
Serves : 4

The regrettably underused leafy vegetable Swiss chard makes an appearance here with apricots, currants, port, and pine nuts—altogether unexpected and delectable.    Satisfying Vegetarian Recipes  

How to Make It

Step 1    

Heat the oven to 350°. Toast the pine nuts until golden brown, about 8 minutes.

Step 2    

In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook for 30 seconds. Add the Swiss chard and 1/2 teaspoon each of the salt and pepper. Cook until the chard is wilted and most of the liquid is evaporated, about 3 minutes. Add the apricots, currants, port, and cinnamon and simmer until the port is reduced to about 2 tablespoons, 1 to 2 minutes. Remove from the heat.

Step 3    

In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain the pasta and toss it with the sauce, Parmesan, pine nuts, and the remaining 1 teaspoon salt and 1/4 teaspoon pepper.

Notes

Variation

Fettuccine with Spinach and Dried Fruit You can use spinach instead of the Swiss chard. Use 10 ounces of prewashed spinach or 1 1/2 pounds in bunches.

Suggested Pairing

A fruity white wine, such as a Gewürtztraminer or Chenin Blanc from California, will nicely echo the combination of fruit and spice.

You May Like