Fettuccine with Swiss Chard and Dried Fruit

Fettuccine with Swiss Chard and Dried Fruit
Photo by © Melanie Acevedo

Ingredients

  • 1/8 teaspoon cinnamon
  • ¼ cup sliced dried apricots
  • 1 clove garlic, minced
  • ¾ teaspoon fresh-ground black pepper
  • 1/8 teaspoon cinnamon
  • ¼ cup sliced dried apricots
  • ¼ cup currants or raisins
  • + 25 more ingredients
    • ¼ cup currants or raisins
    • 3 tablespoons pine nuts
    • ½ cup port
    • 1 ½ teaspoons salt
    • ¼ cup grated Parmesan cheese
    • ¾ pound fettuccine
    • ¼ cup grated Parmesan cheese
    • ¼ cup currants or raisins
    • ¾ pound fettuccine
    • 5 tablespoons cooking oil
    • ½ cup port
    • 1 ½ teaspoons salt
    • ½ cup port
    • ¾ pound fettuccine
    • 1/8 teaspoon cinnamon
    • 2 bunches green or red Swiss chard, large stems removed, leaves washed and cut into 2-inch pieces (about 8 cups)
    • 1 ½ teaspoons salt
    • ¾ teaspoon fresh-ground black pepper
    • 2 bunches green or red Swiss chard, large stems removed, leaves washed and cut into 2-inch pieces (about 8 cups)
    • ¾ teaspoon fresh-ground black pepper
    • 3 tablespoons pine nuts
    • 5 tablespoons cooking oil
    • ¼ cup sliced dried apricots
    • 1 clove garlic, minced
    • ¼ cup grated Parmesan cheese

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 ...

View full recipe at My Recipes

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