- 3 tablespoons pine nuts
- 5 tablespoons cooking oil
- 1 clove garlic, minced
- 2 bunches green or red Swiss chard, large stems removed, leaves washed and cut into 2-inch pieces (about 8 cups)
- 1 1/2 teaspoons salt
- 3/4 teaspoon fresh-ground black pepper
- 1/4 cup sliced dried apricots
- 1/4 cup currants or raisins
- 1/2 cup port
- 1/8 teaspoon cinnamon
- 3/4 pound fettuccine
- 1/4 cup grated Parmesan cheese
How to make this recipe
- Heat the oven to 350°. Toast the pine nuts until golden brown, about 8 minutes.
- 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.
- 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.
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.
A fruity white wine, such as a Gewürtztraminer or Chenin Blanc from California, will nicely echo the combination of fruit and spice.