Cavatappi and Chard

By carinem25

Vegetarian

Ingredients

• 1/4 c. pine nuts, toasted
• 2 T. olive oil
• 3 large shallots, thinly sliced (1.5 cups)
• 2 cloves garlic, minced (2 t.)
• 2 T. applc cider vinegar
• 1 t. ground cumin
• 1 1/2 c. veg broth
• 6 c. swiss chard stems, cut into 1 inch pieces
• 1/2 c. heavy cream
• 1/2 c. golden raisins
• 1 lb. cavatappi
• 6 T. romano cheese, grated
• thyme sprigs for garnish (optional)

Details

Servings 6

Preparation

Step 1

Heat oil in large skillet over med-high. Add shallots, and cook until golden brown, stirring occasionally. Add garlic for 1 minute. Take pan off heat, stir in vinegar and cumin. Let vinegar evaporate for 20 seconds, then return skillet to heat. Add Broth and 1/3 c. water, bring to a simmer. Stir in chard stems, cover, and reduce heat to med-low. Simmer 12 minutes, or until stems are tender. Stir in heavy cream and raisins, simmer 10 mire minutes until slightly thickened.

Meanwhile, cook pasta. Stir into chard mixture. Serve topped with pine nuts and sprinkled with cheese.