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.
- 1/3 cup pine nuts
- 1 tablespoon olive oil
- 3/4 pound mild Italian sausage, casings removed
- 1 pound Swiss chard, tough stems removed, leaves cut into thin strips
- 2 garlic cloves, minced
- Salt and pepper
- 1 pound gemelli, or other short pasta
- 3/4 cup raisins, plumped in boiling water and drained
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
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.