Fettuccine With Swiss Chard And Dried Fruit

1. 1

   Heat the oven to 350u00b0. Toast the pine nuts until golden brown, about 8 minutes.

2. 2

   In 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.

3. 3

   In 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.

4. 4

   Variation: 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.

5. 5

   Wine Recommendation: A fruity white wine, such as a gewurtztraminer or chenin blanc from California, will nicely echo the combination of fruit and spice.

* Per serving · 4 servings · Values may vary.

No additional tips available.