Fettuccine With Swiss Chard, Walnuts And Lemon - cooking recipe

Ingredients

8 ounces fresh fettuccine
3 ounces extra virgin olive oil
1 garlic clove, sliced
kosher salt and pepper, and
crushed red pepper flakes, to taste
1 pinch of chopped fresh rosemary
3 cups swiss chard, washed
4 ounces clear vegetables or 4 ounces chicken stock
4 tablespoons halved walnuts
1 tablespoon butter
1/2 lemon, juice of
1/2 cup grated parmesan cheese

Preparation

Bring a large pot of lightly salted water to a boil.
Over high heat, place the oil and garlic in a large saute pan and gently cook until the garlic turns golden brown. Add 3 pinches of salt, 2 pinches of black pepper, and 2 pinches of crushed red pepper to the oil. Add the rosemary and Swiss chard. Saute for 1 to 2 minutes.
Drop the pasta into the boiling water and cook until it is tender but still has a bit of bite to it.
While the pasta is cooking, add the stock to the Swiss chard and reduce for 1 to 2 minutes. Add the walnuts and cook for 30 seconds. Add the lemon juice and butter. Taste for seasoning.
Strain the pasta from the water and add it to the Swiss chard. Toss it all together until most of the liquid is absorbed by the pasta. Add the cheese.
The pasta should be slightly creamy, and no extra sauce should be apparent. Divide into two bowls and serve.