Penne With Chard and Leeks in a Walnut Cream Sauce
| 2 | tablespoons unsalted butter | 3 | large cloves garlic, minced |
| 1 | bunch Swiss chard, stems cut from leaves and chopped into thin slices | 1/4 | teaspoon red pepper flakes |
| 1 | cup minced leeks | 1/3 | cup chicken broth |
| 1 | tablespoon walnut oil | 1 | cup heavy cream |
| 1/2 | lb. penne, cooked and drained according to package directions | 2 | tablespoons minced parsley |
| 3 | tablespoons toasted walnut halves, broken in large pieces | | |
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In skillet, over low heat, melt the butter; add leek, chard stems & salt & pepper to taste. Cut a round piece of waxed paper to fit the size of your skillet; place it over the vegetables. Cover the skillet with a lid & cook 5 minutes. Remove the lid & waxed paper. Add chard leaves, garlic, red pepper flakes & broth; simmer uncovered for 5 minutes. Increase heat to high & reduce the liquid until almost evaporated. Add cream & walnut oil; simmer over high heat, stirring, until lightly thickened. Season with salt & pepper. Transfer cooked pasta to a bowl; add sauce, walnuts & toss. Sprinkle with parsley & serve with freshly grated Parmesan cheese. Serves 3.
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