Prep 10 mins
Cook 15 mins
Food & Wine. April 2007. They say to serve this with a "Sauvignon Blanc from the Loire Valley in France, which has a lightly grassy zestiness"
- 3⁄4 lb orecchiette
- 4 tablespoons unsalted butter
- 1 bunch scallion, thinly sliced
- 3 garlic cloves, thinly sliced
- 3⁄4 cup dry white 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
- 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.