Cavatappi & Chard

1/4 cup pine nuts
2 Tbs olive oil
3 large shallots, thinly sliced
2 cloves garlic, minced
2 Tbs apple cider vinegar
1 tsp ground cumin
1 1/2 cups vegetable broth
6 cups Swiss chard stem, cut into 1-inch pieces
1/2 cup heavy cream
1/2 cup golden raisins
16 oz cavatappi pasta
6 Tbs grated Romano cheese, optional
Fresh thyme sprigs for garnish, optional

1) Toast pine nuts in dry skillet over medium heat 5 minutes, or until browned and fragrant, shaking often. Transfer to bowl.
2) Heat oil in large skillet over medium-high heat. Add shallots, and cook 5 minutes, or until golden brown, stirring occasionally. Add garlic, and cook 1 minute more. Remove from heat, and stir in vinegar and cumin. Let vinegar evaporate 20 seconds, then return skillet to medium-high heat. Add broth and 1/3 cup water, and bring to a simmer. Stir in chard stems, cover and reduce heat to medium-low. Simmer 12 minutes, or until chard stems are tender. Stir in heavy cream and golden raisins, and simmer 10 minutes, or until slightly thickened.
3) Meanwhile, cook pasta according to package directions. Drain, and stir into chard mixture. Transfer to serving bowl, and top with pine nuts. Sprinkle with cheese and thyme sprigs, if desired.

Review: I couldn't waste the best part of the Swiss chard - the leaves. I tossed them in after the stems had simmered for 10 minutes, since they cook so quickly. I also left out the raisins, because I don't like raisins. I also used only 1 shallot, because they're pretty potent and I can't imagine using 3 of them! This turned out really well and we both liked it.