Linguine with Red Walnuts and Swiss Chard

Linguine with Red Walnuts and Swiss Chard
Linguine with Red Walnuts and Swiss Chard

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1 cup shelled red walnut halves

  • 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

Directions

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.

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