*  Exported from  MasterCook  *
 
          Pasta with Tomato, Chard and Sunflower Seed Sauce (June)
 
 Recipe By     : Jane Rubey, gourmet@aimnet.com (1996)
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           sunflower seeds
    1      teaspoon      canola oil
    8      ounces        onion -- chopped
    2      cloves        garlic -- minced
    2      pounds        fresh tomatoes -- peeled and seeded
    1      can           tomato paste -- (6 ounce)
    1      teaspoon      minced fresh oregano
    1      tablespoon    minced fresh basil
    1      teaspoon      salt -- optional
                         freshly ground pepper
    8      ounces        fresh chard
    1      pound         linguine
 
 Substitutions:  1 can (28 ounce) crushed or whole, peeled tomatoes with
  juice.  Use any long, thin pasta.
 
 Prepare the chard:  wash, remove ribs, and cut crosswise into 1-inch
  ribbons.
 
 In a large saucepan or sautepan, toast seeds until very lightly browned. In
  food processor or nut grinder, grind half of the seeds until very fine.
  Reserve remaining half for garnish. Heat oil in the pan. Add onion and
  cook, stirring, until softened. Add garlic and cook briefly. Add tomatoes,
  tomato paste, ground sunflower seeds, herbs, salt and pepper. Simmer about
  15 minutes until somewhat thickened. Steam chard until tender, about 5
  minutes. In a large pot of boiling, salted water, cook pasta until al
  dente. Drain; remove to serving platter. Toss with sauce. Top with
  remaining sunflower seeds. Serves 6
 
 Copyright© 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved
 
 
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