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Gemelli With Sausage, Swiss Chard, and Pine Nuts

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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.

Source: Everyday Food, March/April 2003
Total Time Prep Servings

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How would you rate this recipe?
80
  • elmarkster
    4 MAY, 2013
    I too love this recipe but I would reduce the pasta by at least a third. The ratio of greens to pasta to sausage is much better.. Definitely go with red pepper flakes and twice the parm!
    Reply
  • Shashi
    13 JAN, 2013
    sorry, I meant to say - double the parmesan!!!
    Reply
  • Shashi
    13 JAN, 2013
    My whole family loves this recipe! Do not skip the raisins! To simplify, I throw in one of those 5 oz. boxes of salad greens - baby spinach, or sometimes I can find a kale/chard mix - instead of the chard as listed.
    Reply
  • Shizeesh
    11 DEC, 2011
    I wanted to LOVE this recipe as is.The guts of this recipe are great, however the flavor profile seemed a bit bland so I add a few things that made it 5 stars. First, I opted for turkey sausage. I also added red pepper flakes, a splash of dry red wine, a bit of grated mozzarella and topped the dish with a dollop of goat cheese and omitted the raisins. I didn't have Swiss chard so I used baby spinach instead. For my husband and I, the goat cheese made this!
    Reply
  • MS10593083
    8 DEC, 2011
    I have often made a dish quite like this with kale and linguini. I think I like aspects of both and will combine them. I like the gemelli better, but the kale from the other dish. Next time I would use hot Italian, not mild. I used chicken broth instead of the pasta water, and added hot pepper flakes with the chard and garlic. The raisins gave it interest, and the pine nuts a nice contrast in texture. Some cream wouldn't be out of place. And I was more generous with the parmesan. Very nice.
    Reply
  • sugarbearKT
    8 DEC, 2011
    We are eating this right now! Sooo goood! I omitted the raisins. Added a bit of cream and some oregano. The girls are wolfing it down! Thanks!
    Reply
  • ryepye
    5 SEP, 2011
    My family, kids 9 and 12, loves this dish.
    Reply

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