Source:
Food and Wine Quick from Scratch
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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. |
Rating:
Rate This Recipe |
Serves:
4
Prep Time:
10 minutes
Cook Time:
15 minutes
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3 tablespoons pine nuts
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5 tablespoons cooking oil
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1 garlic cloves, minced
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2 bunches Swiss chard, large stems removed, leaves washed and cut into 2-inch pieces (about 8 cups)
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1 1/2 teaspoons salt
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3/4 teaspoon fresh ground black pepper
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1/4 cup dried apricots, sliced
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1/4 cup dried currants
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1/2 cup port wine
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1/8 teaspoon cinnamon
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3/4 pound fettuccine
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1/4 cup Grated Parmesan cheese
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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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