Linguine with Swiss Chard Recipe

Heat 1 tbsp. of the olive oil in a small skillet over med-low heat. Add the pinenuts and stir to coat with the oil. Saute the nuts, stirring often, until lightly browned, 5 min. Set aside.

In a nonreactive skillet large enough to hold all of the cooked pasta, saute the garlic and shallots in the remaining 2 tbsp. olive oil over med. heat until softened. Increase the heat, add the chard, and cook until softened, 1 to 2 min. Add the cream and saffron infusion and cook over low heat until thickened, about 5 min. Remove from heat and set aside.

Meanwhile, cook the linguine until tender in a large pot of boiling salted water. Drain but do not rinse.

Bring the sauce back to a simmer over med. heat. Add the linguine and toss to coat well. Add the Parmesan, salt and pepper to taste, and the minced lemon zest and toss well. Serve immediately, garnished with the toasted pine nuts.