MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pasta w/Bright Lights Swiss Chard
Categories: Pasta, Greens, Cheese, Citrus, Herbs
Yield: 4 servings
1 1/2 lb Bright Lights Swiss chard
1/2 lb Malloreddus pasta;(see Note)
1 tb Unsalted butter
2 1/2 tb Extra-virgin olive oil
3 lg Garlic cloves, thin sliced
1 tb Fine lemon zest strips, cut
- with a zester
Salt & fresh ground pepper
3 oz Gorgonzola cheese; crumbled
Cut the chard stems crosswise 1/2 inch thick. Cut the
leaves into 1/2-inch-thick strips. In a large saucepan
of boiling water, cook the stems until almost tender,
about 3 minutes. Using a slotted spoon, transfer the
stems to a plate. Add the chard leaves to the boiling
water and cook until tender, about 2 minutes. Drain the
leaves and let cool, then coarsely chop.
Cook the malloreddus in a large pot of boiling salted
water, stirring occasionally, until al dente; drain.
In a large skillet, melt the butter in 2 tablespoons of
the olive oil. Add the garlic and lemon zest and cook
over low heat until the garlic is golden, about 3
minutes. Add the chard stems and leaves and season with
salt and pepper. Add the malloreddus to the skillet and
toss until hot. Transfer the pasta to a large, warmed
bowl, scatter the Gorgonzola on top and drizzle with the
remaining 1/2 tablespoon of olive oil. Using 2 large
spoons, toss briefly to melt the cheese slightly; serve
at once.
NOTE: Malloreddus is a small Sardinian ridged pasta that
is often flavored with saffron. It can be white, bright
yellow or tricolored, and it pairs beautifully with the
multicolored chard.
By: Marcia Kiesel
RECIPE FROM:
https://www.foodandwine.com
Uncle Dirty Dave's Archives
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