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Penne with Chard & Pine Nuts




Source of Recipe


Woman's Day


List of Ingredients




3 tsp olive oil
1⁄3 cup pine nuts (pignoli)
1 lb penne pasta
3 large cloves garlic, slivered
1 1⁄4 lb red Swiss chard (or a mix of white-, yellow- and red-stemmed chards), stems cut in 1-in. pieces; leaves stacked and cut crosswise in ribbons
1 cup chicken broth
1⁄2 tsp salt
1⁄2 cup oil-marinated sun-dried tomatoes, drained, cut in narrow strips
1 Tbsp balsamic vinegar

Serve with: shredded Parmesan cheese



Recipe



1. Bring a large pot of lightly salted water to a rapid boil.
2. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add pine nuts; saut� 2 to 3 minutes until toasted. Remove to a small bowl.
3. Stir penne into boiling water. Boil, stirring occasionally, 7 to 9 minutes until firm-tender.
4. Meanwhile heat remaining 2 tsp oil in same skillet over medium-high heat. Add garlic; saut� 1 minute or until fragrant. Add chard stems, broth and salt. Cover and cook 1 to 2 minutes until crisp-tender. Add chard leaves, cover and, stirring once, cook 4 to 5 minutes until wilted.
5. Drain pasta and return to pot; toss with chard, pine nuts, tomatoes and vinegar. Pour into serving bowl. Sprinkle servings with cheese.