Linguine with Red Walnuts and Swiss Chard

By tulawdog

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

Preparation

Step 1

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.