Garden to Table: Linguine with Walnuts and Swiss Chard

comments (0) April 23rd, 2011

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Click To Enlarge Photo: There's a Newf in My Soup!

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.

Serves 2.

See recipe and photos at There's a Newf in My Soup!


posted in: pasta, Swiss chard, cheese, chard, walnuts, linguine