Whole Wheat Pasta with Chestnuts amp Tomatoes

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I was inspired to create this dish by the 100-year-old chestnut tree growing in my in-laws’ garden on Ikaria and by memories of hauling back bags of chestnuts from the island every fall, then arduously boiling, slitting, shelling and roasting them all winter long. • While nuts are an important food in the longevity diet in Ikaria and throughout the other Blue Zones, chestnuts have an even more special place. They are unique because unlike most other nuts, chestnuts are rich in vitamin C. Half a cup of raw chestnuts gives you 35 to 45 percent of your daily intake of vitamin C. They’re also packed with antioxidants and minerals like potassium and magnesium, and a diet rich in plants and brimming with antioxidants and minerals is among the longevity secrets of Ikarians and others in the Blue Zones. • To make this recipe here is what you”ll need: • Ingredients • 3 cups cooked and shelled chestnuts preferably in a vacuum pack (sous vide) • 2 Tbsp extra virgin Greek olive oil plus more for tossing with pasta • 2 red onions coarsely chopped • 3 garlic cloves chopped or 2 tsp ready-chopped Greek garlic • 1 pound ½ kilo fresh button mushrooms, trimmed and sliced • ½ cup dry red wine • Greek sea salt and pepper to taste • 3 cups fresh cherry or teardrop tomatoes halved • 1 Tbsp dried Greek oregano or thyme • 1 pound ½ kilo whole wheat linguine, spaghetti or bowties • Grated parmigiano or cashew-milk cheddar, optional • Find the recipe here: https://www.dianekochilas.com/whole-w...

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