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1/3 cup pine nuts
1 tablespoon olive oil
3/4 pound mild Italian sausage, casings removed
1 pound Swiss chard, tough stems removed, leaves cut into thin strips
2 garlic cloves, minced
Salt and pepper
1 pound gemelli, or other short pasta
3/4 cup raisins, plumped in boiling water and drained
1/4 cup freshly grated Parmesan cheese, plus more for serving
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1st Keep
 ninman
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