Penne with Greens and Pine Nuts

To toast pine nuts, put them in a dry heavy-bottomed fry pan over medium-low heat, shaking the pan
frequently, for about 5 minutes. Or, spread them evenly on a baking sheet and place in a 350°F (180°C) oven for 10 to 12 minutes. The nuts are done when they are golden brown and fragrant.

 

Penne with Greens and Pine Nuts

 

2 Tbs. olive oil

1 large red onion, chopped

2 garlic cloves, minced

1 lb. (500 g) Swiss chard, ribs removed and leaves chopped

1/2 bunch kale, stems removed and leaves chopped

1/4 cup (1 1/2 oz./45 g) golden raisins

1/4 cup (1 1/2 oz./45 g) toasted pine nuts

Salt and freshly ground pepper, to taste

1 lb. (500 g) penne

 

Bring a large pot of water to a boil. In a deep fry pan over medium-high heat, warm the oil. Add the onion and sauté until translucent, about 4 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minutes.

 

Working in batches if necessary, add in the chard and kale and stir until wilted, about 4 minutes. Add 1/2 cup (4 fl. oz./125 ml) water, cover reduce the heat to medium and cook, stirring occasionally, until the greens are crisp-tender, 10 to 15 minutes. Stir in the raisins and nuts and remove from the heat.

 

Meanwhile, add 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent
sticking, until al dente, according to the package directions. Drain, reserving about 1/2 cup (4 fl. oz./125 ml) of the cooking water. Add as much of the cooking water as needed to the sauce and toss to combine.
Divide among shallow bowls, and serve immediately. Serves 4.

 

Recipe adapted from Williams-Sonoma Food Made Fast: Vegetarian, by Dana Jacobi (Weldon Owen, 2007)