Fettuccine with Swiss Chard and Dried Fruit

By mirandavoegeli

Ingredients

• 1/2 lb pancetta, cubed
• 1 clove garlic, minced
• 2 bunches green or red Swiss chard, large stems removed, leaves washed and cut into 2-inch pieces (about 8 cups), stems chopped
• 1 1/2 teaspoons salt
• 3/4 teaspoon fresh-ground black pepper
• 1/4 cup Currants
• 1/4 cup yellow raisins
• 1 cup slivered almonds
• 3/4 pound fettuccine
• 1/4 cup grated Parmesan cheese

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

Heat the oven to 350°. Toast the pine nuts until golden brown, about 8 minutes.

In a large frying pan, cook pancetta until crisp. Drain most of the oil.. Add the garlic and cook for 30 seconds. Add the Swiss chard stems and 1/2 teaspoon each of the salt and pepper. Add the currants and raisins. Add the chard leaves and cook until just wilted, 1 to 2 minutes. Remove from the heat.

In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes, making sure to reserve 1/2 cup pasta water. Drain the pasta and toss it with the sauce, Parmesan, almonds, and the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Add pasta water as needed.