- 2 tbls pine nuts
- 1 bunch (9 ounces) red chard
- 2 tbls extra-virgin olive oil
- 3 tbls chopped pancetta
- 1 medium (6 ounces) yellow onion, finely chopped
- 1 garlic clove, minced
- 2 tbls dried Zante currants
- Fine sea salt and black pepper
- 5 1/2 oz (2 portions) Bgreen gluten-free organic buckwheat pasta
- Grated Parmesan cheese
- Naturally gluten-free, all buckwheat pasta (which is unrelated to wheat, despite the name) pairs beautifully with lightly cooked chard, especially when accented with pine nuts and currants, Sicilian style.
- Toast the pine nuts lightly in a dry skillet over low heat, and set aside.
- Separate the red stalks and ribs from the chard leaves and dice them finely. Stack the halved leaves and cut into narrow strips.
- Add the olive oil to the pan and warm over medium heat. Stir in the pancetta, onion, and garlic, and cook, turning often and reducing the heat as needed, until the vegetables are tender but not browned, about 6 minutes. Stir in the currants and pine nuts and season with salt and a generous grinding of pepper.
- Meanwhile, boil the pasta along with a dash of salt just until al dente, about 5 minutes, adding the shredded chard leaves to the boiling water after 3 minutes. Drain the pasta and chard together, add to the sauce in the skillet and mix gently. Divide between two shallow, heated bowls and top each serving with grated Parmesan to taste.