Orecchiette With Sautéed Greens And Scallion Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 lb orecchiette
• 4 tablespoons unsalted butter
• 1 bunch scallion, thinly sliced
• 3 garlic cloves, thinly sliced
• 3/4 cup dry wine
• salt & freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 (5 ounce) bag baby arugula
• 6 large swiss chard leaves, stems and central ribs discarded, leaves coarsely chopped
• 1/4 cup mascarpone cheese

Recipe

• 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.
• 3 add the 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.
• 4 season the scallion sauce with salt and pepper.
• 5 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.
• 6 add the pasta, scallion sauce and the reserved pasta cooking water and simmer, tossing and stirring, until the sauce is thick, about 3 minutes.
• 7 stir in the mascarpone, season the pasta with salt and pepper and serve.