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
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 It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.