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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 9
Steps:
- In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.
- 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.
- 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.
- 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.
SAUSAGE AND SWISS CHARD PASTA
I whipped up lunch with fresh produce from the farmers market and the result was amazing. -Kate Stiltner, Rockford, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.
Nutrition Facts : Calories 487 calories, Fat 25g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
SWISS CHARD WITH RAISINS AND PINE NUTS
Make and share this Swiss Chard With Raisins and Pine Nuts recipe from Food.com.
Provided by Nolita_Food
Categories Chard
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Tear chard leaves from stems, then coarsely chopped stem and leaves separately.
- Toast pine nuts in a heavy pot over moderate heat, stirring constantly until golden, about 1.5 to 2 minutes.
- Saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute.
- Add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes.
- Add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes. Serve immediately.
Nutrition Facts : Calories 274.3, Fat 22.1, SaturatedFat 2.3, Sodium 366.3, Carbohydrate 18.6, Fiber 4.1, Sugar 9, Protein 5.9
SWISS CHARD WITH CURRANTS AND PINE NUTS
I like this recipe - both with currants & golden raisins. Finding this in the New York Times helped me decide to go for the Misticanza di Bietole da Costa chard mix to get red, white, green & yellow chard all at once. Advance preparation: You can make this several hours before serving. Reheat gently on top of the stove if you want to serve it hot. The blanched greens will keep in a covered bowl in the refrigerator for 3 or 4 days.
Provided by Busters friend
Categories Chard
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
- Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes.
- Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.
Nutrition Facts : Calories 167.4, Fat 11.6, SaturatedFat 1.3, Sodium 702.7, Carbohydrate 15, Fiber 4.4, Sugar 7.3, Protein 5.3
SWISS CHARD AND BACON WITH GEMELLI PASTA
A quick and tasty meal. Even my picky teenager and her friend liked it. It actually tasted pretty good as leftovers eaten cold like a pasta salad. Serve with Caesar salad and cheesy garlic bread.
Provided by Nicole Chambers-Bowman
Categories Pasta by Shape
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add gemelli and boil until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
- While the gemelli is cooking, remove and slice Swiss chard stems. Cut leaves in half lengthwise, then thinly slice.
- Cook bacon in a Dutch oven or large skillet over medium-high heat until lightly browned, 4 to 5 minutes. Add onion and garlic; cook and stir for 2 minutes. Add chard stems and cook for 1 minute, then add leaves and cook until wilted, about 2 more minutes.
- Add warm gemelli and olive oil to the chard mixture. Stir to combine and cook until heated through, about 2 minutes. Serve topped with Parmesan cheese.
Nutrition Facts : Calories 309.4 calories, Carbohydrate 44.2 g, Cholesterol 10.3 mg, Fat 9.8 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 2.5 g, Sodium 323.1 mg, Sugar 2.8 g
PASTA WITH SAUSAGE, SWISS CHARD, AND PINE NUTS
Steps:
- Bring a pot of water to a boil. Measure out 1 cup boiling water and pour over raisins in a small dish; let soak until plump, about 15 minutes, then drain.
- While raisins are soaking, add a generous amount of salt to pot of boiling water; cook pasta until al dente according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
- In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until browned, about 5 minutes. Add chard and garlic, and season with pepper; cook, tossing, until chard wilts, 2 to 3 minutes.
- Add sausage mixture to pot along with raisins, pine nuts, parmesan, and 1/2 cup reserved pasta water; toss with pasta to combine. Add enough additional pasta water to create a thin sauce to coat pasta.
- To serve, divide among shallow bowls, and sprinkle with more cheese.
- Pine Nuts
- Pine nuts can be used in both savory and sweet dishes. They can be refrigerated up to 3 months, or frozen up to 9 months, in an airtight container.
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