Gemelli with Sausage, Swiss Chard, and Pine Nuts
Pine nuts, which are harvested from pinecones, can be used in both savory and sweet dishes. Store them in the refrigerator for up to three months; freeze them for up to nine. Swiss Chard, a member of the beet family, comes in several varieties, which can be used interchangeably. Look for chard with bright-green leaves and no brown spots.
Prep: 35 minutes
Total: 35 minutes
Yield: 4 Servings Ready in 45 minutes
3 people trying soon
|1/3 cuppine nuts|
|1 tablespoonolive oil|
|3/4 poundmild Italian sausage; casings removed|
|1 poundSwiss chard; tough stems removed, leaves cut into thin strips|
|2 clovesGarlic; minced|
|Salt & pepper|
|1 poundgemelli or other short pasta|
|3/4 cupraisins; plumped in boiling water and drained|
|1/4 cupfreshly grated Parmesan cheese; plus more for serving|
Gemelli with Sausage, Swiss Chard, and Pine Nuts Preparation
1.In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.
2.In the same skillet, heat oil over medium-high heat. Add sausage, and cook, breaking it up with a fork, until browned, about 5 minutes. Add chard, garlic, and pepper; cook, tossing, until chard wilts, 2 to 3 minutes. Cover to keep warm.
3.In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, about 12 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot.
4.Add sausage mixture to pasta with 1/2 cup reserved cooking water, raisins, toasted pine nuts, and Parmesan; toss to combine. Add more cooking water if pasta seems dry. Serve with more Parmesan.
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Gemelli with Sausage, Swiss Chard, and Pine Nuts Reviews
Excellent! I added shallots and more garlic. It was delicious
6 months, 3 weeks, 3 days, 18 hours, 3 minutes ago
[I posted this recipe.]
2 years, 7 months, 1 weeks, 1 days, 20 hours, 31 minutes ago