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Ingredientes
- 2 Tbsp. Unsalted butter
- 1 c. Chopped leek, white and pale green part
- 1 lb Swiss chard, red if possible stems cut from
- Â Â leaves and minced into thin slices
- 3 lrg Garlic cloves chopped
- 1/4 tsp Red pepper flakes (optional)
- 1/3 c. Canned chicken broth
- 2/3 c. Heavy cream - (to 1 c.)
- 1 Tbsp. Walnut oil
- Â Â (or possibly similar nut oil such as hazelnut)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 lb Penne cooked, liquid removed
- Â Â according to package directions
- 3 Tbsp. Toasted walnut halves broken large pcs
- 2 Tbsp. Chopped fresh tarragon or possibly parsley
- Â Â (or possibly a combination of both)
- Â Â Freshly-grated Parmesan cheese (optional)
Direcciones
- In a skillet set over moderately-low heat heat butter, add in 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 min. Remove the cover and wax paper. Now add in the chard leaves, garlic, red pepper flakes, and broth and simmer the mix stirring occasionally, uncovered for 5 min more. Increase the heat to high and reduce liquid till almost evaporated. Add in the cream and walnut oil and simmer sauce over moderately-high heat, stirring, till lightly thickened. Season with salt and pepper.
- Transfer cooked pasta to a large bowl. Add in the sauce, toasted walnuts and toss to combine. Transfer pasta to serving plates and sprinkle with tarragon or possibly parsley. Serve with freshly-grated Parmesan cheese.
- This recipe yields 2 to 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 2 servings | |
| Calories 813 | |
| Calories from Fat 338 | 42% |
| Total Fat 38.7g | 48% |
| Saturated Fat 17.86g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 535mg | 22% |
| Potassium 1221mg | 35% |
| Total Carbs 98.13g | 26% |
| Dietary Fiber 7.9g | 26% |
| Sugars 6.28g | 4% |
| Protein 21.34g | 34% |
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