RECIPE

Fettuccine with Swiss Chard and Dried Fruit

  • Contributed by Quick From Scratch Pasta
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

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

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 3 tablespoons pine nuts
    2. 5 tablespoons cooking oil
    3. 1 clove garlic, minced
    4. 2 bunches green or red Swiss chard, large stems removed, leaves washed and cut into 2-inch pieces (about 8 cups)
    5. 1 1/2 teaspoons salt
    6. 3/4 teaspoon fresh-ground black pepper
    7. 1/4 cup sliced dried apricots
    8. 1/4 cup currants or raisins
    9. 1/2 cup port
    10. 1/8 teaspoon cinnamon
    11. 3/4 pound fettuccine
    12. 1/4 cup grated Parmesan cheese

Directions

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