Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Food & Wine
December 2013

Gallery

Credit: © Melanie Acevedo

Recipe Summary test

Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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.

Advertisement