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Orecchiette with Sautéed Greens and Scallion Sauce
© Tina Rupp

Orecchiette with Sautéed Greens and Scallion Sauce

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE
  • VEGETARIAN

Chef Way Richard Reddington fills homemade ravioli with ricotta, mascarpone, arugula, spinach and Swiss chard, then serves them in a green garlic-and-white wine sauce.

Easy Way Toss store-bought orecchiette with arugula and chard (both are tastier than spinach) and make the sauce with scallions instead of green garlic, which can be hard to find.

  1. 3/4 pound orecchiette pasta
  2. 4 tablespoons unsalted butter
  3. 1 bunch of scallions, thinly sliced
  4. 3 garlic cloves, thinly sliced
  5. 3/4 cup dry white wine
  6. Salt and freshly ground pepper
  7. 2 tablespoons extra-virgin olive oil
  8. One 5-ounce bag of baby arugula
  9. 6 large Swiss chard leaves, stems and central ribs discarded, leaves coarsely chopped
  10. 1/4 cup mascarpone cheese
  1. In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, 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 until softened, about 5 minutes. Add the white wine and cook over moderate heat until reduced by half, about 5 minutes. Add 1/2 cup of water and puree the mixture in a blender until smooth. Season the 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, 5 minutes. Add the 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, season the pasta with salt and pepper and serve.

Suggested Pairing

For these orecchiette, Chris Blanchard suggests pouring a Sauvignon Blanc from the Loire Valley in France, which has a lightly grassy zestiness, such as a Pouilly-Fumé or a Sancerre.