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Orecchiette with Sauteed Greens and Scallion Sauce

Richard Reddington in Food and Wine. 30 mins to table; serves 4.
This dish can be served as a main dish with a salad and crusty bread, or grilled shrimp or chicken can be added for an entree. Also, greens can be switched out depending on what is available.

3/4 pound orecchiette pasta (corkscrews would be ok, too; any type of pasta that allows the sauce and greens to cling to it)
4 Tablespoons unsalted butter
1 bunch of scallions, thinly sliced
3 garlic cloves, thinly sliced
1/3 cup dry white wine
Salt and freshly ground pepper
2 Tablespoons extra-virgin olive oil
5 ounces arugula or endive
6 large Swiss chard leaves, stems separated and put aside for another use, leaves coarsely chopped
1/4 cup mascarpone cheese

1. In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserve 1/4 cup of the cooking water.

2. Meanwhile, in a medium saucepan, melt the butter. Add the sliced scallions and cook over low heat until softened, about 5 minutes. Add the white wine and cook over moderate heat until reduced by 1/2, about 5 minutes. Add 1/2 cup water and puree the mixture in a blender until smoother. Season scallion sauce with salt and pepper.

3. Wipe out the pasta pot and heat the olive oil in it. Add the arugula and Swiss chard; cook over high heat until wilted, about 5 minutes. Add the pasta, scallion sauce, the reserved pasta cooking water and simmer, tossing and stirring, until the sauce is thick, about 3 minutes. Stir in the mascarpone, season with salt and pepper, and serve.