Recipes by David Grenier
Photography by Michael Alberstat
First published in Wish Winter 2008
Boiling | Sauté | Greens | Nuts | Pasta | Dinner | Main Dish | 20-Minute Supper Club | All categories...
food
Walnut & Winter Green Linguine
Fragrant and satisfying, this pasta dish is perfect for a cold winter night
Ingredients
| 1 | 500-g package linguine |
| 1 cup | walnut pieces |
| 3 tbsp | olive oil |
| 2 | shallots, minced |
| 2 cloves | garlic, minced |
| 4 cups |
chopped ruby Swiss chard (about 1 bunch, stems removed) |
| 4 cups | baby spinach |
| 1 cup | crumbled blue cheese |
| Chili flakes (optional) |
Instructions
- Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain, reserving ½ cup pasta water.
- In a large skillet over medium-high heat, toast walnut pieces until fragrant, tossing frequently, 3 minutes. Transfer to a bowl and set aside.
- Return skillet to heat, add oil, shallots and garlic and sauté 2 minutes. Add greens, season with salt and pepper, and stir in reserved pasta water. Reduce heat and cook another 2-3 minutes. To serve, toss pasta with wilted greens, toasted nuts, blue cheese and chili flakes.
Nutritional information
Nutrients per serving: 499 calories, 18 g fat, 17 g protein, 70 g carbs, 3 g fibre.
Comment on "Walnut & Winter Green Linguine"
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K. Venn writes:
The Walnut & Winter Green Linguine looks great. Plan to try it.
Could you add to the recipes the number of suggested servings with ingredients amounts listed.
Thank you.
—posted January 2, 2009 at 12:27 p.m.
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