Chard Pasta With Chevre, Lemon And Thyme

• Olive oil
• 1 bunch chard, trimmed to the point where the leaves begin and cut crosswise into 1/2" strips (discard the trimmed stems or reserve for another use)
• Four cloves garlic, chopped or pressed
• 1 pinch dried thyme, crushed (or about 1 teaspoon chopped fresh)
• Juice of half a small lemon
• About 2 ounces chevre
• About 2 ounces cooked chicken breast, diced (optional)
• Salt and pepper
• About 3 tablespoons toasted mixed pine nuts, pumpkin seeds, and almonds (or other nuts, chopped)
• 5 ounces linguine or spaghetti
• About 1/4 cup finely grated Gruyere cheese

1. 1. Coat the bottom of a large saute pan with olive oil and place over medium heat. Add the chard, toss, and cook, stirring occasionally, until starting to wilt.
2. 2. Add the garlic and stir until fragrant, a minute or so. Add the thyme, cover, reduce the heat to medium-low and continue to cook while you make the pasta. The chard should become very tender.
3. 3. Cook the pasta acording to package directions.
4. 4. When the pasta is almost done, remove and reserve any excess chard if you had a large bunch and/or want a lighter balance of greens in the finished dish. Squeeze the lemon juice into the remaining chard, add the chevre and optional chicken, and heat on low, covered, until the chevre has melted. Season to taste with salt and pepper and stir in the nuts.
5. 5. Drain the pasta, toss with some olive oil and salt and pepper, and serve onto plates. Top with the chard mixture, sprinkle with the grated Gruyere, and serve.

olive oil, chard, garlic, thyme, lemon, chevre, chicken breast, salt, nuts, linguine, gruyere cheese

Taken from www.epicurious.com/recipes/member/views/chard-pasta-with-chevre-lemon-and-thyme-50005926 (may not work)