Cavatappi and Chard

Serves 6

Corkscrew-shaped cavatappi pasta stands up to Swiss chard stems and provides plenty of surface area for the creamy sauce. Fusilli and penne also work well.

¼ cup pine nuts
2 Tbs. olive oil
3 large shallots, thinly sliced (1 ½ cups)
2 cloves garlic, minced (2 tsp.)
2 Tbs. apple cider vinegar
1 tsp. ground cumin
1 ½ cups low-sodium vegetable broth
6 cups Swiss chard stems, cut into 1-inch pieces
½ cup heavy cream
½ cup golden raisins
16 oz. cavatappi pasta
6 Tbs. grated Locatelli Romano cheese, optional
Fresh thyme sprigs for garnish, optional

Toast pine nuts in dry skillet over medium heat 5 minutes, or until browned and fragrant, shaking often. Transfer to bowl.
Heat oil in large skillet over medium-high heat. Add shallots, and cook 5 minutes, or until golden brown, stirring occasionally. Add garlic, and cook 1 minute more. Remove from heat, and stir in vinegar and cumin. Let vinegar evaporate 20 seconds, then return skillet to medium-high heat. Add broth and 1/3 cup water, and bring to a simmer. Stir in chard stems, cover, and reduce heat to medium-low. Simmer 12 minutes, or until chard stems are tender. Stir in heavy cream and golden raisins, and simmer 10 minutes, or until slightly thickened.
Meanwhile, cook pasta according to package directions. Drain, and stir into chard mixture. Transfer to serving bowl, and top with pine nuts. Sprinkle with cheese and thyme sprigs, if desired.

March 2008