Rhubarb and Fresh Dill Pasta

Ingredients

• 2 cups, uncooked Pasta

Sauce

• 10 1/2 ounces rhubarb stalks
• 1/4 cup dry white wine
• 3 tablespoons coconut cream (heavy cream if you want dairy)
• 1 large shallot, thinly sliced
• Fine sea salt
• 5 tablespoons unsalted butter
• 3 tablespoons pine nuts, roughly chopped
• 3 tablespoons golden raisins, soaked in warm water 10 minutes, then drained
• 1/3 cup finely chopped fresh dill

FOR SAUCE: Cut each rhubarb stalk crosswise into 3 pieces, then thinly slice lengthwise. In a wide heavy pot or Dutch oven, combine wine, cream, shallot and  1/4 teaspoon salt; bring to a simmer over medium-high heat; cook, stirring occasionally, 1 minute. Add rhubarb and continue cooking, stirring occasionally, 5 minutes more. Remove from heat and set aside. 

In a medium skillet, combine butter, pine nuts and raisins; cook over medium heat until butter is melted and flavors begin to meld, about 2 minutes. Stir in dill; cook 1 minute more. Remove from heat. 

Cook pasta in the boiling water until tender, about. Reserving 1/4 cup pasta cooking liquid, drain pasta. Transfer pasta to a large serving bowl; add pasta cooking liquid, pine nut mixture, rhubarb mixture and generous pinch salt. Toss to combine. Adjust seasoning. Serve immediately. 

- orginal receipe (aka, make your own pasta): http://lacucinaitalianamagazine.com/recipe/tagliatelle-with-rhubarb-and-fresh-dill#sthash.MpBhH8gw.dpuf