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.
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Mbalenhle Lethu
[email protected]This was a delicious and easy weeknight meal. I will definitely be making this again.
Xolani Makhubo
[email protected]I'm not a big fan of pasta, but I really liked this dish. The sauce was very flavorful and the pasta was cooked perfectly.
Blessing Osemegbe
[email protected]This was a great dish to serve at a party. It was easy to make ahead of time and it was a big hit with my guests.
Jakes Mbele
[email protected]This dish was a little too salty for my taste. I would use less salt next time.
Barbra Atuenyi
[email protected]I'm not a big fan of Swiss chard, but I really liked it in this dish. The sausage and pine nuts really balanced out the flavor.
Hana Entertainment
[email protected]I loved this dish! It was so easy to make and it tasted amazing.
Bloody Bear
[email protected]This dish was a little too spicy for my taste. I would use less red pepper flakes next time.
Raymond Rockcelly
[email protected]I'm a vegetarian, so I used tofu instead of sausage. It was still very flavorful.
daddy senpai
[email protected]This was a great way to use up some leftover sausage. I also added some chopped mushrooms to the dish.
Annie Lewavatu
[email protected]I'm not a big fan of sausage, so I used ground beef instead. It was still very good.
NerdyDope Artist
[email protected]This dish was delicious! I especially loved the crispy pine nuts.
MD SADDAM HUSSEN
[email protected]I had a hard time finding Swiss chard at my local grocery store. I ended up using spinach instead, and it worked out just fine.
Israel Yabsra
[email protected]This dish was a little too greasy for my taste. I think I would use less sausage next time.
Imran birohi
[email protected]I love the combination of sausage, Swiss chard, and pine nuts. This dish is always a winner in my house.
Thresa Martinez
[email protected]This was a quick and easy weeknight meal. The flavors were great and my kids loved it. I will definitely be making this again.
RAHUL LAUNCHER JEETPUR
[email protected]I'm not a big fan of Swiss chard, but I loved this dish. The sausage and pine nuts really balanced out the flavor of the chard. I'll definitely be making this again.
Quinton Bowman
[email protected]This dish was a hit with my family! The sausage and Swiss chard were a great combination, and the pine nuts added a nice crunch. I will definitely be making this again.