Linguine with Greens, Tomatoes, Basil & Fresh Cream

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A unique recipe using the fresh flavors of chard, basil, garlic and a red ripe tomato sauce sautéed with fresh cream.

Ingredients:

• 2 pounds Swiss chard
• 1/4 cup chopped scallions or shallots, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons Delallo Extra Virgin Olive Oil
• 1 pound cherry tomatoes, halved
• 1 (1-pound) package DeLallo Organic Linguine
• Large bunch fresh basil
• 1/2 pound fresh cream
• 1 ounce butter
• 4 ounces Parmigiano-Reggiano
• Salt and fresh ground black pepper

Directions:

Bring a large pot of salted water to a boil.

Cut white stems of chard into half-inch pieces (for cooking). Begin to boil these first, as they take longer to cook. After 2 minutes, add the rest of the greens. Boil for another 2 minutes, then quickly drain and soak them in ice water. Once ice dissolves, drain well.

Combine scallions, 1 clove of garlic and 1 tablespoon of olive oil in a saucepan. Sauté on medium-high heat for 2 minutes, until golden, then add tomatoes and simmer for 20 minutes, uncovered.

Bring a large pot of salted water to a boil. Cook linguine to al dente. Drain.

In a separate saucepan, add 2 tablespoons of olive oil, remaining chopped garlic and boiled Swiss chard. Season with salt and pepper. Sauté together for 3 to 4 minutes, then add tomatoes, basil and the fresh cream. Reserve a few basil leaves for garnishing. Add hot pasta to saucepan and sauté together for about 2 minutes. Turn off the heat, add butter, half of the Parmigiano and ground pepper.

Serve topped with Parmigiano-Reggiano and chopped basil leaves.

Serves 4 Send to friend Printer-friendly version