Corkscrew-shaped cavatappi pasta stands up to Swiss chard stems and provides plenty of surface area for the creamy sauce. Fusilli and penne also work well.
- 1/4 cup pine nuts
- 2 Tbs. olive oil
- 3 large shallots, thinly sliced (1 1/2 cups)
- 2 cloves garlic, minced (2 tsp.)
- 2 Tbs. apple cider vinegar
- 1 tsp. ground cumin
- 1 1/2 cups low-sodium vegetable broth
- 6 cups Swiss chard stems, cut into 1-inch pieces
- 1/2 cup heavy cream
- 1/2 cup golden raisins
- 16 oz. cavatappi pasta
- 6 Tbs. grated Locatelli Romano cheese, optional
- Fresh thyme sprigs for garnish, optional
- Toast pine nuts in dry skillet over medium heat 5 minutes, or until browned and fragrant, shaking often. Transfer to bowl.
- Heat oil in large skillet over medium-high heat. Add shallots, and cook 5 minutes, or until golden brown, stirring occasionally. Add garlic, and cook 1 minute more. Remove from heat, and stir in vinegar and cumin. Let vinegar evaporate 20 seconds, then return skillet to medium-high heat. Add broth and 1/3 cup water, and bring to a simmer. Stir in chard stems, cover, and reduce heat to medium-low. Simmer 12 minutes, or until chard stems are tender. Stir in heavy cream and golden raisins, and simmer 10 minutes, or until slightly thickened.
- Meanwhile, cook pasta according to package directions. Drain, and stir into chard mixture. Transfer to serving bowl, and top with pine nuts. Sprinkle with cheese and thyme sprigs, if desired.
- Serving Size: Serves 6
- Calories: 506
- Carbohydrate Content: 78 g
- Cholesterol Content: 27 mg
- Fat Content: 17 g
- Fiber Content: 5 g
- Protein Content: 14 g
- Saturated Fat Content: 6 g
- Sodium Content: 113 mg
- Sugar Content: 14 g