Food & Cooking Recipes Ingredients Pasta and Grains Gemelli With Sausage, Swiss Chard, and Pine Nuts 3.7 (79) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 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. Ingredients ⅓ cup pine nuts 1 tablespoon olive oil ¾ 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 ¾ cup raisins, plumped in boiling water and drained ¼ cup freshly grated Parmesan cheese, plus more for serving Directions 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. Rate it Print