"Leaves like rusty tin for the desolate mind that has seen the end—the barest glimmerings. Leaves aswirl with gullsmade wild by winter." - George Seferis ( On a Ray of Winter Light ) LINGUINE with CHARD, MUSHROOMS & PINE NUTS ~ Toast pine nuts in a small dry skillet over medium heat, stirring frequently until aromatic and light brown. If not a chard fan, substitute spinach. 1 lb. linguine or favorite pasta 4 Tbsp. extra virgin olive oil, divided 3 cloves minced garlic 1 large bunch (about 6 cups) chard, stems removed 1/2 lb. sliced mushrooms (white or baby bellas ) 1/4 cup toasted pine nuts 1/2 cup grated Parmesan cheese coarse salt & freshly cracked pepper Bring large pot of water to boil. Season heavily with salt (like the sea). Drop in pasta and cook according to package. Meanwhile, lightly cover bottom of skillet with about 2 Tbsp. olive oil. Cook garlic until golden but do not burn. Add mushrooms and cook until browned, about 5-8 minutes. Remove mushrooms. Ra...
( musings of a 'HO-HUM HOUSEWIFE' )