Ingredients
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8
-
3
-
1
-
-
-
1
-
3
-
4
-
4
-
1
-
1/2
-
1/2
-
-
-
Directions
Fettuccine With Swiss Chard, Walnuts and Lemon, Yummy! Quick, easy and delicious I get bored with the same old pasta sauces, and this is great From Boston’s Via Matta Restaurant , This was great I doubled the recipe, used boxed Fettucini, dried rosemary, and added a splash of white wine as Chef #668682 suggested I’ll make this again!
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Steps
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1
Done
|
Bring a Large Pot of Lightly Salted Water to a Boil. |
|
2
Done
|
Over High Heat, Place the Oil and Garlic in a Large Saut Pan and Gently Cook Until the Garlic Turns Golden Brown. Add 3 Pinches of Salt, 2 Pinches of Black Pepper, and 2 Pinches of Crushed Red Pepper to the Oil. Add the Rosemary and Swiss Chard. Saut For 1 to 2 Minutes. |
|
3
Done
|
Drop the Pasta Into the Boiling Water and Cook Until It Is Tender but Still Has a Bit of Bite to It. |
|
4
Done
|
While the Pasta Is Cooking, Add the Stock to the Swiss Chard and Reduce For 1 to 2 Minutes. Add the Walnuts and Cook For 30 Seconds. Add the Lemon Juice and Butter. Taste For Seasoning. |
|
5
Done
|
Strain the Pasta from the Water and Add It to the Swiss Chard. Toss It All Together Until Most of the Liquid Is Absorbed by the Pasta. Add the Cheese. |
|
6
Done
|
the Pasta Should Be Slightly Creamy, and No Extra Sauce Should Be Apparent. Divide Into Two Bowls and Serve. |
