Linguine with Swiss Chard

Ready in: 30 minutes

3 tablespoons olive oil
1/4 cup pine nuts
1 tablespoon finely chopped garlic
2 cups cooked red or green Swiss chard
1 cup heavy (whipping) cream
1 pinch saffron
dissolved in
2 tablespoons water
1 pound linguine
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
1/2 lemon - zest only Finely minced

Heat 1 Tbsp. of the olive oil in a small skillet over med-low heat. Add
the pinenuts and stir to coat with the oil. Saute the nuts, stirring
often, until lightly browned, 5 min. Set aside.
In a nonreactive skillet large enough to hold all of the cooked pasta,
saute the garlic and shallots in the remaining 2 Tbsp. olive oil over med.
heat until softened. Increase the heat, add the chard, and cook until
softened, 1 to 2 min. Add the cream and saffron infusion and cook over low
heat until thickened, about 5 min. Remove from heat and set aside.
Meanwhile, cook the linguine until tender in a large pot of boiling salted
water. Drain but do not rinse.

Bring the sauce back to a simmer over med. heat. Add the linguine and toss
to coat well. Add the Parmesan, salt and pepper to taste, and the minced
lemon zest and toss well. Serve immediately, garnished with the toasted
pine nuts.

Source:
http://www.cdkitchen.com/recipes/recs/25/Linguine_with_Swiss_Chard38679.shtml



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