Penne with Greens and Pine Nuts
Toast pine nuts 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 oven for 10 to 12 minutes. The nuts are done when they are golden brown and fragrant.
- 2 Tbs. olive oil
- 1 large red onion, chopped
- 2 garlic cloves, minced
- 1 lb. Swiss chard, ribs removed and leaves chopped
- 1/2 bunch kale, stems removed and leaves chopped
- 1/2 cup water
- 1/4 cup golden raisins
- 1/4 cup pine nuts, toasted
- 2 Tbs. salt
- 1 lb. penne
Cook the greens
Bring a large pot of water to a boil over high heat.
In a deep fry pan over medium-high heat, warm the olive 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 the 1/2 cup water, cover, reduce the heat to medium and cook, stirring occasionally, until the greens are tender-crisp, 10 to 15 minutes. Stir in the raisins and pine nuts and remove from the heat.
Cook the pasta
Meanwhile, add the salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente (tender but firm to the bite), according to the package instructions. Drain, reserving about 1/2 cup of the cooking water. Add the pasta to the sauce and toss to combine. Add as much of the cooking water as needed to loosen the sauce.
Divide the pasta among warmed bowls and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).