Orecchiette with Ricotta and Chard Pan Sauce - BHG |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 large bunch organic swiss chard |
3/4 pound(s) dried orecchiette |
2 tablespoon(s) evoo |
2 tablespoon(s) butter |
crushed red pepper |
2 ounce(s) ricotta salata, asiago or pecorino cheese finely grated |
1/4 cup(s) fresh whole milk ricotta |
sea salt and pepper |
freshly grated asiago |
Directions:
1. Bring large pot of generously salted water to boiling. Separate chard stems from leaves; cut both into bite-sized pieces. Add orecchiette to boiling water. Set timer for 10 minutes.
2. Meanwhile, for pan sauce, in large skillet heat oil over medium-high heat. Add chard stems, cook 3-5 minutes, until crisp tender.
3. After 10 minutes, add chard leaves to cooked pasta; cook 2 minutes more. Drain, reserving about 1/4 cup of cooking liquid. Return pasta and chard to pot; place over lowest heat setting. Add chard stems and any residual oil to pasta, along with butter, crushed red pepper, and reserved cooking liquid. Grate in Asiago; toss. Season with pepper and nutmeg. Divide among bowls. Top each with about 1 tbsp. ricotta. Add sea salt, pepper, and additional Asiago to taste.
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