Sunday, December 12, 2010

Fettuccini with Swiss Chard, Pine Nuts and Cinnamon and Dried Fruit Port Sauce

I found the inspiration for this recipe on when I was googling new recipes and uses for swiss chard. We have varied it slightly and posted our revised recipe below. It was quite simple to make and such a fun combination of flavors you wouldn't normally expect to go together. It's also a great vegetarian option.

3 Tablespoons Pine Nuts
3 Tablespoons Olive Oil
2 Cloves Garlic, minced
1 Bunch Rainbow Swiss Chard
1 teaspoon salt
Fresh ground black pepper
1/4 cup chopped dried appricots
1/4 cup dried currants
1/2 cup tawny port
1/8 teaspoon ground cinnamon
12 ounces spinach fettuccini
1/4 cup grated Parmesan


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

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