Ingredients
| 1 | 500-g package linguine |
| 1 cup | walnut pieces |
| 3 tbsp | olive oil |
| 2 | shallots, minced |
| 2 cloves | garlic, minced |
| 4 cups | chopped ruby Swiss chard (about 1 bunch, stems removed) |
| 4 cups | baby spinach |
| 1 cup | crumbled blue cheese |
| Chili flakes (optional) |
Instructions
- Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain, reserving ½ cup pasta water.
- In a large skillet over medium-high heat, toast walnut pieces until fragrant, tossing frequently, 3 minutes. Transfer to a bowl and set aside.
- Return skillet to heat, add oil, shallots and garlic and sauté 2 minutes. Add greens, season with salt and pepper, and stir in reserved pasta water. Reduce heat and cook another 2-3 minutes. To serve, toss pasta with wilted greens, toasted nuts, blue cheese and chili flakes.
Nutrition Info
Nutrients per serving: 499 calories, 18 g fat, 17 g protein, 70 g carbs, 3 g fibre.
