Recipe - Linguine With Walnuts And Swiss Chard

1 One half cup Shelled Walnut Halves
2 pound Swiss Chard
4 tablespoon Walnut Oil
5 Shallots; Peeled And Minced
4 Cloves Garlic; Peeled And
Minced
Salt And Freshly Ground
Black Pepper
1 pound Linguine
One fourth pound Port Du Salut Cheese; Grated

1. Place walnut in a single layer in a large skillet. Toast over medium
heat, turning once, for 10 minutes. Set aside. Trim chard leaves,
discarding tough stems. Coarsely chop leaves and set aside.

2. Heat oil in a large skillet over mediumlow heat. Add shallots and
garlic and cook, stirring occasionally, until shallots are soft, about 12
minutes. Add chard, season with salt and pepper, and cook, stirring, until
chard has wilted, about 5 minutes.

3. Meanwhile, cook pasta in a large pot of boiling salted water until al
dente, about 10 minutes. Drain, reserving about One fourth cup of the cooking
water to chard mixture. Stir in cheese and walnuts, adjust seasonings and
serve.

Recipe by: Carolyn Truscott as written in Saveur May/Jun 1997

Posted to MCRecipe Digest V1 #993 by Suzy Wert SuzyWert@aol.com on Jan
8, 1998