SIMPLE WINTER SUPPER ~ LINGUINE with CHARD, MUSHROOMS & PINE NUTS

"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.
• Raise heat, add remaining olive oil and chard, coat with oil and cook until lightly wilted. Return mushrooms to pan and add pine nuts (reserve a few for garnish).
• Put cooked pasta in serving bowl and top with chard mixture. Mix lightly and sprinkle top with cheese and pine nuts.