Garden to Table: Linguine with Walnuts and Swiss Chardcomments (0) April 23rd, 2011
1 cup shelled walnut halves (I used red walnuts)
10 ounces Swiss chard
2 tablespoons walnut oil
2 shallots, peeled and minced
3 cloves garlic, peeled and minced
Salt and freshly ground black pepper
8 ounces dried linguine
4 ounces Port-Salut or other semisoft cheese, coarsely grated
1. Place walnuts in a single layer in a medium skillet. Toast over medium heat, turning occasionally, for 7 minutes. Set aside. Trim chard leaves, discarding tough stems. Coarsely chop leaves and set aside.
2. Heat oil in a medium skillet over medium-low heat. Add shallots and garlic and cook, stirring occasionally, until shallots are soft, about 7 minutes. Add chard, season with salt and pepper, and cook, stirring, until chard has wilted, about 5 minutes.
3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 10 minutes. Drain, reserving about 1/4 cup of the cooking water. Add pasta and reserved cooking water to chard mixture. Stir in cheese and walnuts, adjust seasoning, and serve.
See recipe and photos at There's a Newf in My Soup!
posted in: chard, Swiss chard, walnuts, cheese, pasta, linguine