1/4 cup hazelnuts, roughly chopped *
4 ounces gluten-free penne pasta **
1 cup dry white wine (we recommend chardonnay)***
1/4 cup balsamic vinegar
1 tablespoon honey, divided
4 ounces goat cheese
1/2 tablespoon olive oil
1 teaspoon garlic, minced
4 cups Cut 'N Clean Greens Rainbow Chard, lightly packed to measure
1 cup cherries, halved
Heat oven to 400F degrees and place the chopped hazelnuts on a small baking sheet. Bake until lightly golden and toasted, about 8-10 minutes. Set aside.
Bring a large pot of salted water to a boil and cook the pasta to al dente, following package instructions. This might be about 7 minutes or so.
While the pasta cooks, combine the wine, balsamic vinegar and 1/2 tablespoon of the honey in a medium saucepan over high heat. Bring the mixture to a boil, and let it boil until reduced by half, about 5 minutes. Turn the heat down to medium-low and whisk in the goat cheese (breaking it into smaller chunks) and the remaining 1/2 tablespoon honey. Gently whisk until the goat cheese melts and the sauce thickens and becomes creamy.
Place the olive oil in a medium pan set over medium heat and cook the garlic until just fragrant, about 1 minute. Add in the Rainbow Chard and cook until it just begins to wilt, stirring frequently.
Drain the cooked pasta and place it into the pan with the Rainbow Chard. Pour in the goat cheese sauce and let the sauce come to a boil just until it begins to thicken, about 1-2 minutes. Stir in the cherries.
Divide the pasta between two plates and garnish with toasted hazelnuts.
Prep time: 5 minutes.
Cook time: 20 minutes
Recipe and photo by Taylor Kiser, Food Faith Fitness