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Linguine with Greens, Tomatoes, Basil & Fresh Cream

Linguine with Greens, Tomatoes, Basil & Fresh Cream

Name: Linguine with Greens, Tomatoes, Basil & Fresh Cream
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Cuisine: Italian
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 Whole-Wheat Linguine Pasta; Large bunch fresh basil; 1/2 pound fresh cream; 1 ounce butter; 4 ounces Saviola Imported Italian Parmigiano Reggiano D.O.P. Wedge; Natural Sea Salt and fresh ground black pepper

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

Image of Linguine with Greens, Tomatoes, Basil and Fresh Cream

Prep Time

15min
Cook Time

55min
Total Time

1hr 10min
Serving Size

4-6

Category Title Pasta
Cuisine Type Italian
Level Simple

Recipe By: Delallo

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 Whole-Wheat Linguine Pasta
Large bunch fresh basil
1/2 pound fresh cream
1 ounce butter
4 ounces Saviola Imported Italian Parmigiano Reggiano D.O.P. Wedge
Natural Sea 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.