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Source: Food and Wine Quick from Scratch

Fettuccine with Swiss Chard and Dried Fruit
The regrettably underused leafy vegetable Swiss chard makes an appearance here with apricots, currants, port, and pine nuts - altogether unexpected and delectable.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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3 tablespoons pine nuts
5 tablespoons cooking oil
1 garlic cloves, minced
2 bunches 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 dried apricots, sliced
1/4 cup dried currants
1/2 cup port wine
1/8 teaspoon cinnamon
3/4 pound fettuccine
1/4 cup Grated Parmesan cheese




Heat the oven to 350 degrees. 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.


Wine Recommendation: A fruity white wine, such as a gewurtztraminer or chenin blanc from California, will nicely echo the combination of fruit and spice.


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