It is well known that this time of year finds Gourmandistan searching for new ways to deal with CSA chard. We’ve long been fans of this healthy idea from Martha Rose Schulman, but were recently in the mood for something a little more robust. Enter Martha Stewart and her circa 2003 recipe for Gemelli with Sausage, Swiss Chard and Pine Nuts. Pre-prison Martha saw the wisdom of loading carbs into the mix of chard, raisins and nuts, with some sausage added to allow everything to ooze together. Put in some pasta water and you’ll find bitter, sweet, savory and more in a filling dish you can make for dinner in minutes. Gemelli is a sturdy, sauce-storing pasta shape that may be a bit hard to find (we got ours at Whole Foods), but any twisty-type dry pasta will probably do fine.
We’re still expecting more chard this CSA season, and will most likely give both Marthas’ recipes another go. Former convict Martha’s idea, however, is the one that has Steve dreaming of making his own sturdy, twisted pasta.
RECIPE NOTES: We didn’t change much other than the usual addition of garlic and red pepper flakes. The called-for pound of pasta seems a bit excessive for 4 servings, however.