Serves 4


  • 1½ pounds swiss chard
  • ½ Tbsp. olive oil
  • 2 ounces bacon
  • 3 garlic cloves
  • ½ cup white wine
  • ½ cup heavy cream
  • 2 tsp. chopped fresh sage
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ pound pappardelle
  • ½ cup cubed Gruyère
  • ½ cup toasted and chopped walnuts


    Active time: 25 minutes
    Total time: 40 minutes

    In a pot of boiling salted water, cook chard 1 minute. Reserving water, transfer chard to a colander, squeeze out excess water and chop. In a large skillet, heat olive oil over medium heat. Add bacon, chopped, and cook until browned, 4 minutes; transfer to a bowl. Reduce heat to low, add garlic and cook until fragrant, 2 minutes. Add wine and simmer until reduced by half, 3 minutes. Add heavy cream and sage and simmer 2 minutes. Add salt and pepper and reserved chard, cover and remove from heat. Return pot of water to a boil and cook pappardelle according to package instructions. Drain and add to skillet. Over medium heat, toss pasta with sauce, Gruyère and reserved bacon until cheese starts to melt, 1 minute. Divide among 4 bowls and top with walnuts.

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