Ingredients
- 8 ounces fettuccine pasta (fresh)
- 3 ounces olive oil (extra virgin)
- 1 garlic clove, sliced
- Kosher salt and pepper
- Crushed red pepper flakes, to taste
- Fresh rosemary (1 pinch, chopped)
- 3 cups swiss chard (washed)
- 4 ounces vegetable stock (clear vegetables or 4 ounces chicken stock)
- Walnuts (halves, 4 tablespoons)
- 1 tablespoon butter
- 1/2 lemon, whole (juiced)
- 1/2 cup grated parmesan cheese
How to Make
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Step 1: Bring a large pot of lightly salted water to a boil.
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Step 2: 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.
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Step 3: Drop the pasta into the boiling water and cook until it is tender but still has a bit of bite to it.
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Step 4: 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.
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Step 5: 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.
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Step 6: The pasta should be slightly creamy, and no extra sauce should be apparent. Divide into two bowls and serve.
We hope you enjoy this recipe!
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