Fettuccine with Chard ‘Alfredo’ Sauce

1 bunch chard or spinach, chopped and stems removed
1/4 cup Parmesan cheese
1 cup milk or soy milk
fettuccine or linguine pasta

In a frying pan, sautée the chard in a bit of water until it is wilted. Drain any remaining liquid and set aside.

In a saucepan over low heat, warm the milk until it is hot but not boiling. Whisk in the cheese and whisk until it is melted (do not let it get clumpy). Remove from heat and pour into a food processor along with the greens and pulse until well blended (hand blenders are very handy here) and very smooth. Salt and pepper to taste.

Toss with the pasta and serve hot, with lots of grated Parmesan on the side.

Serves 4.

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