Fettuccine With Swiss Chard And Dried Fruit Pasta And Vegetable Recipes

Ingredients

3 tbsp. pine nuts

5 tbsp. Cooking oil

1 clove garlic

2 green or red Swiss chard

1 1/2 tsp. salt

3/4 tsp. fresh-ground black pepper

1/4 c. sliced dried apricots

1/4 c. currants or raisins

1/2 c. port

tsp. cinnamon

3/4 lb. fettuccine

1/4 c. grated Parmesan cheese

Preparation

Step 1Heat the oven to 350°F. Toast the pine nuts until golden brown, about 8 minutes.Step 2In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook for 30 seconds. Add the Swiss chard and 1/2 teaspoon each of the salt and pepper. Cook until the chard is wilted and most of the liquid is evaporated, about 3 minutes. Add the apricots, currants, port, and cinnamon and simmer until the port is reduced to about 2 tablespoons, 1 to 2 minutes. Remove from the heat.Step 3In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain the pasta and toss it with the sauce, Parmesan, pine nuts, and the remaining 1 teaspoon salt and 1/4 teaspoon pepper.Step 4Variation: Fettuccine with Spinach and Dried Fruit You can use spinach instead of the Swiss chard. Use 10 ounces of prewashed spinach or 1 1/2 pounds in bunches.Step 5Wine Recommendation: A fruity white wine, such as a gewürtztraminer or chenin blanc from California, will nicely echo the combination of fruit and spice.