Fettuccine with Swiss Chard and Dried Fruit

Ingredients

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

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 ...

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