- 8 ounces homemade or fresh fettuccine
- 3 ounces extra virgin olive oil
- 1 garlic clove sliced
- 3 cups Swiss chard washed
- 4 tablespoons halved walnuts
- 4 ounces clear vegetable or chicken stock
- pinch of fresh chopped rosemary
- 1 tablespoon butter
- Juice of half a lemon
- 1/2 cup grated parmesan cheese
- Kosher salt pepper, and crushed red pepper to taste
- Bring a large pot of lightly salted water to a boil.
- Over high heat, place the oil and garlic in a large sauté 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. Sauté for 1 to 2 minutes.
- Drop the pasta into the boiling water and cook until it is tender but still has a bit of bite to it.
- 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.
- 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.
- The pasta should be slightly creamy, and no extra sauce should be apparent. Divide into two bowls and serve.
This segment appears in show #2905.
Recipe courtesy of Michael Schlow
© 2002 Michael Schlow