Fettuccine with greens, raisins, and pine nuts

4 servings

Ingredients

Quantity Ingredient
¼ cup Golden Raisins
1 bunch Green Chard
6 tablespoons Unsalted Butter
4 Cloves Garlic; minced
1 bunch Spinach; trimmed
1½ teaspoon Fresh Lemon Juice
1 pounds Fettuccine
1 cup Parmesan Cheese; grated
⅓ cup Pine Nuts; toasted
1 tablespoon Fresh Chives; minced
2 teaspoons Fresh Thyme; minced, or
¾ teaspoon Dried Thyme; crumbled
Salt
Pepper
Parmesan Cheese; grated

Directions

Place raisins in a small bowl. Add enough hot water to cover. Let stand until plump, about 10 minutes. Drain. Remove stems and ribs from chard. Thinly slice enough stems to measure ½ cup. Discard remaining stems. Slice chard leaves into ½" wide strips. Melt butter in a heavy large skillet over medium heat. Continue cooking butter until golden brown, stirring constantly, about 7 minutes. Add minced garlic and sliced chard leaves and cook until chard is tender and wilted, stirring frequently, about 3 minutes. Add spinach and stir until wilted, about 2 minutes. Stir in raisins and lemon juice.

Meanwhile, bring a large pot of salted water to a boil. Add fettuccine and ½ cup chard stems and cook until pasta is just tender but firm to bite. Drain pasta and chard stems. Transfer to a large bowl. Add spinach mixture, 1 cup grated Parmesan cheese, pine nuts, and herbs. Toss thoroughly. Season pasta with salt and pepper.

Serve, passing additional Parmesan cheese separately.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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