Name: Creamy Red Chard Linguine
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 8 servings
Ingredients: 8 oz linguine ((I use whole wheat)); 0.5 cup cashews (soaked in water for at least an hour); 1.25 cups vegetable broth; 1 tbsp olive oil ((from 1 teaspoon to 2 tablespoons)); 1 null red onion (thinly sliced); 4 cloves garlic (thinly sliced); 4 cloves garlic (minced); 1 tsp dried thyme; 0.5 tsp red pepper flakes; 0.5 tsp salt; 0.5 cup dry red wine ((Merlot works great)); 0.5 cup vegetable broth (additional); 1 lb red swiss chard (leaves torn into bite sized pieces, stems thinly sliced); 2 tbsp fresh lemon (juice); 0.25 cup pine nuts; null null fresh black pepper (to taste)

Instructions

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1

Boil water for the pasta and cook linguine (8 oz) according to package directions.
2

Drain the soaked cashews (0.5 cup) and puree them with vegetable broth (1.25 cups) until completely smooth (around 5 minutes).
3

Preheat a large pan over medium heat. Toast 0.5 cup pine nuts (0.25 to) for about 3 minutes until browned. Remove and set aside.
4

In the same pan, sauté olive oil (1 tbsp). Add onion (1 red) and a pinch of [salt] and sauté for 5 minutes. Add garlic (thinly sliced) (4 cloves) and sauté for 2 more minutes. Add garlic (minced) (4 cloves), dried thyme (1 tsp), red pepper flakes (0.5 tsp), and [fresh black pepper] to taste, sauté for 1 minute more.
5

Add [red swiss chard stems] (reserving leaves) and sauté for another 2 minutes. Pour in dry red wine (0.5 cup) and vegetable broth (0.5 cup), turn heat up to boil. Let reduce for about 5 minutes. Lower heat and add [red swiss chard leaves] until completely wilted.
6

Add the [cashew cream] and fresh lemon (2 tbsp) juice and stir until heated through. Taste for [salt] and [fresh black pepper].
7

Add the cooked and drained [linguine] to the pan, turn off heat, and toss to coat. Serve immediately, topped with [pine nuts].