Recipe - Penne W Swiss Chard And Leeks In A Walnut Cream Sauce (Mf)

2 tablespoon Unsalted butter
1 cup Minced leek, white and pale
green part
1 pound Swiss chard (red if
possible) stems cut from
leaves and chopped into
thin slices
3 lg Cloves garlic, minced
One fourth teaspoon Red pepper flakes, optional
1/3 cup Canned chicken broth
2/3 cup Heavy cream (2/31cup)
1 tablespoon Walnut or similar nut oil
(such as hazelnut)
Salt and freshly ground
pepper to taste
One half pound Penne, cooked and drained,
according to package
directions
3 tablespoon Toasted walnut halves,
broken into large pieces
2 tablespoon Fresh tarragon or parsley,
minced, or a combination of
both
Freshly grated Parmesan
cheese, optional, for
garnish

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 MCRecipe Digest V1 #495 by 4paws@netrax.net (ShermeyerGail) on
Mar 02, 1997.