Recipe by Bridget Leigh
This recipe was shared by a local CSA menu planning service, through our CSA. Their website is www.localthyme.com This easy dish takes only a few minutes to cook, which is a relief on hot summer days. If you have a side burner on a gas grill, you can boil the water for the pasta outside to keep the kitchen even cooler.
- 3⁄4 lb orecchiette
- 1 bunch swiss chard, stems separated from leaves, each chopped
- 1 tablespoon extra virgin olive oil
- 1 lb tomatoes, cut in small dice
- 1 pinch red pepper flakes
- 2 garlic cloves, minced
- salt & freshly ground black pepper
- 1 teaspoon fresh herbs of choice, chopped (basil or rosemary are particularly good here)
- 2 ounces goat cheese, crumbled (1/2 cup)
Directions See How It's Made
- Cook pasta according to package instructions. Reserve ½ cup pasta water prior to draining pasta.
- Meanwhile, heat 1 tablespoon of the olive oil over medium high heat in a large, heavy skillet, and add the chard stems and sauté for 2-3 minutes, then add tomatoes and the red pepper flakes. Cook, stirring often, until tender, 2-3 minutes. Add the garlic and salt to taste, and stir for 30 seconds. Then stir in the chopped chard leaves and the herbs. Stir together for a few seconds, then turn the heat to very low.
- Add about 1/2 cup of the pasta water to the pan with the chard mixture. Stir in the goat cheese. Drain the pasta, transfer to the pan and toss with the chard, tomatoes and goat cheese mixture. Season to taste with salt and pepper. Serve hot.