"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.