Fettuccine with greens, raisins, and pine nuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Golden Raisins |
| 1 | bunch | Green Chard |
| 6 | tablespoons | Unsalted Butter |
| 4 | Cloves Garlic; minced | |
| 1 | bunch | Spinach; trimmed |
| 1½ | teaspoon | Fresh Lemon Juice |
| 1 | pounds | Fettuccine |
| 1 | cup | Parmesan Cheese; grated |
| ⅓ | cup | Pine Nuts; toasted |
| 1 | tablespoon | Fresh Chives; minced |
| 2 | teaspoons | Fresh Thyme; minced, or |
| ¾ | teaspoon | Dried Thyme; crumbled |
| Salt | ||
| Pepper | ||
| Parmesan Cheese; grated | ||
Directions
Place raisins in a small bowl. Add enough hot water to cover. Let stand until plump, about 10 minutes. Drain. Remove stems and ribs from chard. Thinly slice enough stems to measure ½ cup. Discard remaining stems. Slice chard leaves into ½" wide strips. Melt butter in a heavy large skillet over medium heat. Continue cooking butter until golden brown, stirring constantly, about 7 minutes. Add minced garlic and sliced chard leaves and cook until chard is tender and wilted, stirring frequently, about 3 minutes. Add spinach and stir until wilted, about 2 minutes. Stir in raisins and lemon juice.
Meanwhile, bring a large pot of salted water to a boil. Add fettuccine and ½ cup chard stems and cook until pasta is just tender but firm to bite. Drain pasta and chard stems. Transfer to a large bowl. Add spinach mixture, 1 cup grated Parmesan cheese, pine nuts, and herbs. Toss thoroughly. Season pasta with salt and pepper.
Serve, passing additional Parmesan cheese separately.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA