Monday, January 28, 2008

SIMPLE WINTER SUPPER ~ LINGUINE with CHARD, MUSHROOMS & PINE NUTS

"Leaves like rusty tin for the desolate mind that has seen the end—the barest glimmerings. Leaves aswirl with gullsmade wild by winter."
- George Seferis ( On a Ray of Winter Light )


LINGUINE with CHARD, MUSHROOMS & PINE NUTS
~ Toast pine nuts in a small dry skillet over medium heat, stirring frequently until aromatic and light brown. If not a chard fan, substitute spinach.
1 lb. linguine or favorite pasta
4 Tbsp. extra virgin olive oil, divided
3 cloves minced garlic
1 large bunch (about 6 cups) chard, stems removed
1/2 lb. sliced mushrooms (white or baby bellas)
1/4 cup toasted pine nuts
1/2 cup grated Parmesan cheese
coarse salt & freshly cracked pepper
  • Bring large pot of water to boil. Season heavily with salt (like the sea). Drop in pasta and cook according to package.
  • Meanwhile, lightly cover bottom of skillet with about 2 Tbsp. olive oil. Cook garlic until golden but do not burn. Add mushrooms and cook until browned, about 5-8 minutes. Remove mushrooms.
  • Raise heat, add remaining olive oil and chard, coat with oil and cook until lightly wilted. Return mushrooms to pan and add pine nuts (reserve a few for garnish).
  • Put cooked pasta in serving bowl and top with chard mixture. Mix lightly and sprinkle top with cheese and pine nuts.

2 comments:

Ki said...

I planted a whole packet of chard last year and we were getting tired of it but now I have another recipe for it. You use a lot of salt for your pasta cooking water. I suppose we use about a 1/4 cup for gallon of water and it doesn't impart much of a salty taste to the pasta but should it?

Very nice photos of snow on dead leaves!

joey said...

Hi Ki ... good to hear from you. Regarding the salt in pasta water, popular British cook, Nigella Lawson (Nigella Bites), says 'make it like the sea' ... it does not impart a salty flavor only keeps pasta rolling along nicely in pan.