Ingredients
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8 ounces fresh fettuccine
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3 ounces extra virgin olive oil
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kosher salt and pepper, and
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crushed red pepper flakes, to taste
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1 pinch of chopped fresh rosemary
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3 cups swiss chard, washed
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4 ounces clear vegetables or 4 ounces chicken stock
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4 tablespoons halved walnuts
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1 tablespoon butter
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1/2 lemon, juice of
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1/2 cup grated parmesan cheese
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1 garlic clove, sliced
Instructions
- 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.