Orecchiette With Sauteed Greens And Scallion Sauce
|Unsalted butter||4 Tablespoon|
|Scallions||1 Bunch (100 gm), thinly sliced|
|Garlic||3 Clove (15 gm), thinly sliced|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Extra virgin olive oil||2 Tablespoon|
|Baby arugula||5 Ounce (1 Bag)|
|Swiss chard leaves||6 Large, stems and central ribs discarded, leaves coarsely chopped|
|Mascarpone cheese||1⁄4 Cup (4 tbs)|
1. Bring a large pot of salted water to a boil over high heat. Add the orecchiette and cook until al dente. Drain the pasta, 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, stirring a few times, until softened, about 5 minutes. Add the white wine and simmer over moderate heat until the wine has reduced by half, about 5 minutes. Add the 1/2 cup of water and transfer the mixture to a blender. Puree until smooth. Season the scallion sauce with salt and pepper.
3. Wipe out the pasta pot and heat the olive oil in it over high heat. Add the arugula and Swiss chard leaves; cook the greens over high heat, stirring frequently, until wilted, about 5 minutes. Add the drained 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 cheese, season the pasta with salt and black pepper and serve immediately.