Penne With Chard And Pine Nuts

• 3 teaspoons olive oil
• 1/3 cup pine nuts (pignoli)
• 1 lb penne pasta
• 3 garlic cloves, slivered
• 1 1/4 lbs red swiss chard, stems cut in 1 in. pieces, leaves stacked and cut crosswise in ribbons (or a mix of white, yellow, and red stemmed chards)
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1/2 cup sun-dried tomato packed in oil, drained, cut in narrow strips
• 1 tablespoon balsamic vinegar
• shredded parmesan cheese

1. Bring large pot of lightly salted water to a rapid boil.
2. Heat 1 tsp oil in a large nonstick skillet over medium high heat, add pine nuts; saute 2-3 minutes until toasted, remove to a small bowl.
3. Stir penne into boiling water, boil, stirring occasionally, 7-9 minutes until firm tender.
4. Meanwhile heat remaining 2 tsp oil in same skillet over medium high heat, add garlic; saute 1 minute or until fragrent, add chard stems, broth and salt, cover and cook 1-2 minutes until crisp-tender.
5. Add chard leaves, cover and stirring once, cook 4-5 minutes until wilted.
6. Drain pasta and return to pot; toss with chard, pine nuts, tomatoes and vinegar.
7. Pour into serving bowl, sprinkle servings with parmesan cheese.

olive oil, pine nuts, penne pasta, garlic, red swiss chard, chicken broth, salt, tomato, balsamic vinegar, parmesan cheese

Taken from www.food.com/recipe/penne-with-chard-and-pine-nuts-98249 (may not work)