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Name: Linguine with Walnuts and Swiss Chard
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Salt; 1 1/2 c Shelled Walnut Halves; 4 Cloves Garlic; Peeled And; 5 Shallots; Peeled And Minced; 1 lb Linguine; 4 tb Walnut Oil; 1/4 lb Port Du Salut Cheese; Grated; 2 lb Swiss Chard

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INGREDIENTS

Salt
1 1/2 c Shelled Walnut Halves
4 Cloves Garlic; Peeled And
5 Shallots; Peeled And Minced
1 lb Linguine
4 tb Walnut Oil
1/4 lb Port Du Salut Cheese; Grated
2 lb Swiss Chard

INSTRUCTIONS

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 medium-low 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 1/4 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 MC-Recipe Digest V1 #993 by Suzy Wert on Jan 8, 1998

NOTES

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Linguine with Walnuts and Swiss Chard

Salt
1 1/2 c Shelled Walnut Halves
4 Cloves Garlic; Peeled And
5 Shallots; Peeled And Minced
1 lb Linguine
4 tb Walnut Oil
1/4 lb Port Du Salut Cheese; Grated
2 lb Swiss Chard

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 medium-low 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 1/4 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 MC-Recipe Digest V1 #993 by Suzy Wert <SuzyWert@aol.com> on Jan  8, 1998

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Nutrition

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Serving Size: 1 Serving (378g)
Recipe Makes: 4 Servings

Calories: 486
Calories from Fat: 150 (31%)

Amt Per Serving		% DV

	Total Fat 16.6g	22 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 9.8g
Cholesterol 81.8mg		25 %
Sodium 506.3mg		17 %
Potassium 1050.7mg		28 %
Total Carbohydrate 69.7g		21 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 66.1g
Protein 16.7g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 486

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