Best Fettuccine With Swiss Chard Walnuts And Lemon Recipes

Penne with Swiss Chard and Leeks in a Walnut Cream Sauce image

Provided by Food Network

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1 cup minced leek, white and pale green part
1 pound swiss chard (red if possible), stems cut from leaves and chopped into thin slices
3 large cloves garlic, minced
1/4 teaspoon red pepper flakes-optional
1/3 cup canned chicken broth
2/3 to 1 cup heavy cream
1 tablespoon walnut or similar nut oil (such as hazelnut)
Salt and freshly ground pepper to taste
1/2 pound penne, cooked and drained according to package directions
3 tablespoons toasted walnut halves, broken into large pieces
2 tablespoons minced fresh tarragon or parsley or a combination of both
Freshly grated Parmesan cheese-optional garnish

Steps:

In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste. Cut a round piece of waxed paper to fit the size of your skillet and place it over the vegetables. Cover the skillet with a lid and cook for 5 minutes. Remove the cover and waxed paper. Now add the chard leaves, garlic, red pepper flakes, and broth and simmer the mixture stirring occasionally, uncovered for 5 minutes more. Increase the heat to high and reduce liquid until almost evaporated. Add the cream and walnut oil and simmer sauce over moderately high heat, stirring, until lightly thickened. Season with salt and pepper. Transfer cooked pasta to a large bowl. Add the sauce, toasted walnuts and toss to combine. Transfer pasta to serving plates and sprinkle with tarragon or parsley. Serve with freshly grated Parmesan cheese.

Fettuccine With Swiss Chard, Walnuts and Lemon image

Provided by MarraMamba

Categories < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

8 ounces fresh fettuccine
3 ounces extra virgin olive oil
1 garlic clove, sliced
kosher salt and pepper, and
crushed red pepper flakes, to taste
1 pinch of chopped fresh rosemary
3 cups swiss chard, washed
4 ounces clear vegetables or 4 ounces chicken stock
4 tablespoons halved walnuts
1 tablespoon butter
1/2 lemon, juice of
1/2 cup grated parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil.
Over high heat, place the oil and garlic in a large sauté pan and gently cook until the garlic turns golden brown. Add 3 pinches of salt, 2 pinches of black pepper, and 2 pinches of crushed red pepper to the oil. Add the rosemary and Swiss chard. Sauté for 1 to 2 minutes.
Drop the pasta into the boiling water and cook until it is tender but still has a bit of bite to it.
While the pasta is cooking, add the stock to the Swiss chard and reduce for 1 to 2 minutes. Add the walnuts and cook for 30 seconds. Add the lemon juice and butter. Taste for seasoning.
Strain the pasta from the water and add it to the Swiss chard. Toss it all together until most of the liquid is absorbed by the pasta. Add the cheese.
The pasta should be slightly creamy, and no extra sauce should be apparent. Divide into two bowls and serve.