Orecchiette with Ricotta and Chard Pan Sauce - BHG
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- 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
- 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.
This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.
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Orecchiette with Ricotta and Chard Pan Sauce - BHG Recipe at a Glance
- COURSE: Main Dishes