Friday, August 17, 2012
Chard & Red Grape Agrodolce with Walnuts and Basil
Chard, red grapes, vegan sausage and pasta tossed with toasted walnuts, fresh basil and garlic in a sweet vinegar sauce.
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Chard & Red Grape Agrodolce
10 oz bow tie pasta
2 tbl extra virgin olive oil, plus more for drizzling
1 head chard leaves, roughly chopped
1 cup red grapes, whole
2 garlic cloves, minced
1/2 tsp red pepper flakes
salt and pepper, to taste
1 cup water
2 tbl agave nectar
3 tbl red wine vinegar
4 vegan Italian sausage
1/2 cup chopped toasted walnuts
1/4 cup roughly chopped fresh basil
Cook the pasta in boiling, salted water until al dente.
Heat the oil, add the chard and cook to wilt. Add the grapes, garlic, red pepper flakes, salt and pepper and cook until the garlic has toasted, 3 minutes. Add the water, agave and vinegar and bring to a boil. Cook until all of the liquid has been absorbed.
Add the sausage and saute until crispy. Remove from the heat and add the walnuts and basil. Toss in the pasta and dress with a few swirls of olive oil. Season and taste with salt and pepper.