| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Swiss |
Pasta, Dishes |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
c |
Minced leek, white and pale green part |
| 1 |
lb |
Swiss chard (red if possible) stems cut from leaves and chopped into thin slices |
| 3 |
lg |
Cloves garlic, minced |
| 1/4 |
ts |
Red pepper flakes, optional |
| 1/3 |
c |
Canned chicken broth |
| 2/3 |
c |
Heavy cream (2/3-1cup) |
| 1 |
tb |
Walnut or similar nut oil (such as hazelnut) |
|
|
Salt and freshly ground pepper to taste |
| 1/2 |
lb |
Penne, cooked and drained, according to package directions |
| 3 |
tb |
Toasted walnut halves, broken into large pieces |
| 2 |
tb |
Fresh tarragon or parsley, minced, or a combination of both |
|
|
Freshly grated Parmesan cheese, optional, for garnish |
INSTRUCTIONS
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 wax 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.
Yield: 2 to 3 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC Format by Gail Shermeyer, 4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6512
Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 02, 1997.
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