Best 3 Gemelli With Sausage Swiss Chard And Pine Nuts Recipes
Embark on a culinary journey with our savory Gemelli with Sausage, Swiss Chard, and Pine Nuts dish. This delectable pasta creation tantalizes taste buds with a harmonious blend of flavors and textures. Succulent Italian sausage, sautéed with aromatic garlic and red pepper flakes, infuses the dish with a savory richness. Tender Swiss chard leaves, wilted to perfection, add a vibrant green hue and a subtly bitter note that balances the richness of the sausage. Toasted pine nuts lend a nutty crunch and a touch of rustic charm. All these elements come together in a luscious tomato sauce, creating a symphony of flavors that will leave you craving more.
Alongside the main recipe, we also present two additional variations to cater to diverse preferences. For those who prefer a vegetarian option, our Gemelli with Swiss Chard and Pine Nuts recipe offers a delightful meatless alternative. This version retains the vibrant flavors of sautéed Swiss chard and toasted pine nuts, while adding a creamy touch with the incorporation of ricotta cheese. For those seeking a more substantial meal, our Gemelli with Sausage and Broccoli Rabe recipe delivers a hearty and flavorful combination. Tender broccoli rabe, with its slightly bitter taste, pairs perfectly with the savory sausage, while a generous helping of Parmesan cheese adds a salty, nutty dimension.
Whether you're a seasoned cook or a novice in the kitchen, these recipes are designed to inspire and guide you in creating a delicious and satisfying meal. With step-by-step instructions, helpful tips, and stunning visuals, we aim to make your cooking experience enjoyable and successful. So gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure with our Gemelli with Sausage, Swiss Chard, and Pine Nuts dish and its delightful variations.
SWISS CHARD WITH CURRANTS AND PINE NUTS
This is a popular dish throughout the Mediterranean, particularly in Catalonia, Provence, and the Italian Riviera. It is often made with spinach, but I prefer to use Swiss chard, because the chard stands up to the cooking but still has a delicate flavor.
Provided by Martha Rose Shulman
Time 40m
Yield Serves 4
Number Of Ingredients 6
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, just until the garlic begins to smell fragrant about 1 minute. 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 : @context http, Calories 169, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 578 milligrams, Sugar 7 grams
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.
SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS
This warm salad is both healthy and flavorful.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
- In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
- Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.
Tips:
- Use high-quality ingredients for the best flavor. Fresh, seasonal vegetables, high-quality pasta, and flavorful sausage will make a big difference in the final dish.
- Don't overcrowd the pan when cooking the sausage. This will prevent the sausage from browning evenly and will make it more likely to steam rather than fry.
- Cook the Swiss chard until it is just wilted. Overcooked Swiss chard will be tough and bitter.
- Add the pine nuts to the dish at the very end of cooking. This will prevent them from burning.
- Serve the pasta immediately, garnished with freshly grated Parmesan cheese.
Conclusion:
This gemelli with sausage, Swiss chard, and pine nuts is a quick and easy weeknight meal that is packed with flavor. The sausage, Swiss chard, and pine nuts complement each other perfectly, and the creamy sauce brings it all together. This dish is sure to become a family favorite.
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