Ingredients
- 1/4 cup hazelnuts roughly chopped
- Salt
- 4 ounces gluten-free penne pasta
- 1 cup dry white wine
- 1/4 cup balsamic vinegar
- 1 tablespoon honey divided
- 4 ounces goat cheese
- 1/2 tablespoon olive oil
- 1 teaspoon garlic minced
- 4 cups rainbow chard lightly packed
- 1 cup cherries halved
Instructions
- Heat oven to 400°F. 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. Cook the pasta to al dente, following package instructions. This typically takes about 7 minutes.
- 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. Whisk in the goat cheese, breaking it into smaller chunks, and the remaining 1/2 tablespoon of honey. Gently whisk until the goat cheese melts and the sauce thickens and becomes creamy.
- Place the olive oil in a medium pan over medium heat. Cook the garlic until just fragrant, about 1 minute. Add the rainbow chard. Cook, stirring frequently, until it just begins to wilt.
- Drain the cooked pasta and place it in the pan with the rainbow chard. Pour in the goat cheese sauce. 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. Garnish with toasted hazelnuts. Serve immediately.