Linguine with Walnuts and Swiss Chard
There will probably be a few more months during which your boxes have one or even two bunches of greens. The greens are a staple part of the Full Belly diet during the cooler months in the winter, spring and fall. The recipe page for Greens on our web site (http://fullbellyfarm.com/recipes-for/greens/) has 25 recipes!
1 cup shelled walnuts
1 bunch Swiss chard
4 Tablespoon walnut oil or olive oil if you don't have the walnut oil
5 shallots, peeled and minced
1 bunch fresh garlic, diced
Salt and freshly ground black pepper
1 lb. dried linguine
1/2 lb. feta cheese
1. Place walnuts 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 both 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. Add pasta and reserved cooking water to chard mixture. Stir in cheese and walnuts, adjust seasoning, and serve.