Orecchiette with Sautéed Greens and Scallion Sauce

Photo by diane m.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 3/4

    pound orecchiette pasta

  • 4

    tablespoons unsalted butter

  • 1

    bunch of scallions, thinly sliced

  • 3

    garlic cloves, thinly sliced

  • 3/4

    cup dry white wine

  • Salt and freshly ground pepper

  • 2

    tablespoons extra-virgin olive oil

  • One

    5-ounce bag of baby arugula

  • 6

    large Swiss chard leaves, stems and central ribs discarded, leaves coarsely chopped

  • 1/4

    cup mascarpone cheese

Directions

1. In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1/4 cup of the cooking water. 2. Meanwhile, in a medium saucepan, melt the butter. Add the sliced scallions and garlic and cook over low heat until softened, about 5 minutes. Add the white wine and cook over moderate heat until reduced by half, about 5 minutes. Add 1/2 cup of water and puree the mixture in a blender until smooth. Season the scallion sauce with salt and pepper. 3. Wipe out the pasta pot and heat the olive oil in it. Add the arugula and Swiss chard; cook over high heat until wilted, 5 minutes. Add the pasta, scallion sauce and the reserved pasta cooking water and simmer, tossing and stirring, until the sauce is thick, about 3 minutes. Stir in the mascarpone, season the pasta with salt and pepper and serve.

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