from Molly Beverly
6 large garlic cloves, coarsely chopped
4 Tablespoons butter or olive oil
1 cup shelled walnuts
3 ounces ricotta cheese
3/4 cup milk
1/3 cup Parmesan cheese
Salt and freshly ground pepper to taste
½ pound Italian (imported) fettuccine
1 pound Swiss chard
Freshly grated Parmesan cheese
Walnut halves for garnish
In a medium skillet sauté the garlic in the butter or olive oil. It should gently sizzle until barely golden. Remove from heat. Place half of this garlic and oil in a blender or food processor. (Leave the other half of the garlic and oil in the pan for later.) Add walnuts, ricotta, milk and Parmesan cheese. Blend until smooth. Add salt and pepper to taste and set aside.
Wash the chard and remove the large central stem. Take a few leaves and roll them up together tightly. Using a sharp knife, slice this roll into thin shreds. Repeat with the remaining chard. (Now the chard is about the same shape as the fettuccine.) Reheat the skillet with the butter or oil and garlic over medium heat. Add the chard and stir until it wilts.
Lightly salt to taste.
Bring a large pot of salted water to a boil. Add fettuccine and cook al dente.
Drain, add sauce from blender and toss to coat each strand. Serve each serving with a mound of pasta topped with the chard, a sprinkle of Parmesan cheese, a grind of fresh pepper and a walnut half.