8 oz linguine
1/2 cup cashews, soaked in water for at least an hour
1 1/4 cups vegetable broth
1/4 cup to 1/2 walnuts
Olive oil (from 1 teaspoon to 2 tablespoons, however much you want to use)
1 red onion, thinly sliced
2 to 3 tablespoons garlic, minced
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
Fresh black pepper to taste
1/2 teaspoon salt
1/2 cup dry red wine (Merlot works great)
Additional 1/2 cup vegetable broth
1 bunch chard, leaves torn into bite sized pieces, stems thinly sliced
2 tablespoons fresh lemon juice
Boil water for the pasta and cook according to pasta directions. Meanwhile, drain the soaked cashews and then puree them with 1 1/4 cups vegetable broth until completely smooth. It might take up to 5 minutes to get it really smooth.
Preheat a large pan over medium heat. Toast walnuts until browned (about 3 minutes). Remove from pan, place in a small bowl and set aside.
In the same pan, sauté onions in oil and a pinch of salt for about 5 minutes. Add minced garlic, thyme, red pepper flakes, black pepper, and salt and sauté for a minute more. Add swiss chard stems (reserve leaves) and sauté another 2 minutes.
Pour in the wine and additional 1/2 cup of vegetable broth and turn the heat up to bring to a boil. Let reduce for about 5 minutes. Lower heat and add chard leaves until they are completely wilted.
Add the cashew cream and lemon juice and stir until heated through. Taste for salt and pepper.
By this time the pasta should be cooked and drained. Add it to the pan, turn off heat, and toss to coat. Serve as soon as you can and top with walnuts.