-
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.
