Linguine with Walnuts and Swiss Chard
Author Lucian K. Truscott's wife created this dish with produce from the Bergerac market in Dordogne.
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Cooking tools:
- Skillet
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Wooden spoon
- Plate
Ingredients
- 1 1⁄2 cups shelled walnut halves
- 2 lb. Swiss chard
- 4 Tbsp. walnut oil
- 5 shallots, peeled and minced
- 4 cloves garlic, peeled and minced
- Salt
- freshly ground black pepper
- 1 lb. dried linguine
- 1⁄2 lb. Port-Salut or other semisoft cheese, coarsely grated
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