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Ingredients
- 3/4 lb. Orecchiette Pasta
- 4 Tbsp. Unsalted Butter
- 1 Bunch Scallions, thinly sliced
- 3 Garlic Cloves, thinly sliced
- 3/4 C. Dry White Wine
- Salt & Freshly Ground Black Pepper
- 2 Tbsp. Extra-Virgin Olive Oil
- 1 5 oz. Bag of Baby Arugula
- 6 Lg. Swiss Chard Leaves, stems & central ribs discarded,leaves coarsely chopped
- 1/4 C. Mascarpone Cheese
Details
Preparation
Step 1
In lg. pot of boiling, salted water, cook the pasta till al dente. Drain, reserving 1/4 C. of the cooking water. Meanwhile, in a med. saucepan, melt the butter. Add the sliced scallions & garlic & cook over low heat till softened, about 5 min. Add the white wine & cook over moderate heat till reduced by half, about 5 min. Add 1/2 C. of water & puree mixture in a blender till smooth. Season sauce with salt & pepper. Wipe out pasta pot, & heat olive oil in it. Add arugula & swiss chard; cook over high heat till wilted,about 5 min. Add the pasta, scallion sauce & reserved pasta water & simmer, tossing & stirring, till sauce is thick, about 3 min. Stir in mascarpone, season pasta with salt & pepper & serve.
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