Ingredients
3tbsppine nuts
5tbspcooking oil
1garlic clove
2green swiss chard,or red
1½tspsalt
¾tspfresh ground black pepper
¼cupdried apricots,sliced
¼cupcurrants,or raisins
½cupport
1tspcinnamon
¾lbfettuccine
¼cupparmesan cheese,grated
Preparation
Heat the oven to 350 degrees F.
Toast the pine nuts for about 8 minutes, until golden brown.
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 ½ teaspoon each of the salt and pepper.
Cook for about 3 minutes, until the chard is wilted and most of the liquid is evaporated.
Add the apricots, currants, port, and cinnamon and simmer for 1 to 2 minutes, until the port is reduced to about 2 tablespoons. Remove from the heat.
In a large pot of boiling, salted water, cook the fettuccine for about 12 minutes, until just done.
Drain the pasta and toss it with the sauce, Parmesan, pine nuts, and the remaining 1 teaspoon salt and ¼ teaspoon of pepper.
Serve warm, and enjoy!
