ORECCHIETTE WITH SAUTED GREENS AND SCALLION SAUCE
From mystic_river1 14 years ago
- 30 minutes to make
- Serves 4
This dish adapted from Foodandwine is all about taste. The 'little ear' pasta us just the right one to use and the recipe is comforting and a wonderful family meal.
Ingredients
- Ingredients shopping list
- 3/4 pound orecchiette pasta shopping list
- 4 tablespoons unsalted butter shopping list
- 1 bunch of scallions, thinly sliced shopping list
- 3 garlic cloves, thinly sliced shopping list
- 3/4 cup dry white wine shopping list
- salt and freshly ground pepper shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 4 ounces of baby arugula or spinach shopping list
- 6 large (or 1/4 # baby) swiss chard leaves, stems and central ribs discarded, leaves coarsely chopped shopping list
- 1/4 cup mascarpone cheese shopping list
How to make it
- Directions
- In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1/4 cup of the cooking water.
- 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. 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.
The Rating
Reviewed by 7 people-
sunds delicous thanks for sharing high5
momo_55grandma
in Mountianview loved it
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Now this sounds wonderful... Love arugula, swiss chard, orecchiette is my favorite pasta - all of this sounds so nice together. Thanks so much!
valinkenmore
in Malott loved it
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Another great recipe.
Gave it a 5.
Ed
spinach1948
in Dorchester-Boston loved it
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