Recipe: Fettuccine with Greens, Raisins, and Pine Nuts (using Swiss chard and spinach)

FETTUCCINE WITH GREENS, RAISINS, AND PINE NUTS

1/4 cup golden raisins
1 bunch green Swiss chard
6 tbsp unsalted butter
4 cloves garlic, minced
1 bunch spinach, trimmed
1 1/2 tsp fresh lemon juice
1 lb uncooked fettuccine
1 cup grated parmesan cheese (plus additional for serving)
1/3 cup pine nuts, toasted
1 tbsp minced fresh chives
2 tsp fresh thyme, minced (or 3/4 tsp dried thyme, crumbled)
Salt and pepper (to taste)

Place raisins in a small bowl. Add enough hot water to cover. Let stand until plump, about 10 minutes. Drain; set aside.

Remove stems and ribs from chard. Thinly slice enough stems to measure 1/2 cup. Discard remaining stems. Slice chard leaves into 1/2-inch wide strips; set aside.

Melt butter in a heavy large skillet over medium heat. Continue cooking butter until golden brown, stirring constantly, about 7 minutes.

Add minced garlic and sliced chard leaves and cook until chard is tender and wilted, stirring frequently, about 3 minutes.

Add spinach and stir until wilted, about 2 minutes. Stir in raisins and lemon juice.

Meanwhile, bring a large pot of salted water to a boil. Add fettuccine and 1/2 cup chard stems and cook until pasta is just tender but firm to bite. Drain pasta and chard stems.

Transfer pasta and chard stems to a large bowl. Add spinach mixture, 1 cup grated Parmesan cheese, pine nuts, and herbs. Toss thoroughly. Season pasta with salt and pepper. Serve, passing additional Parmesan cheese separately.

Makes 4 servings
Adapted from source: Gourmet Magazine