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Swiss chard Pasta unsalted butter extra-virgin olive oil garlic lemon zest strips salt Gorgonzola cheese
Viewed: 82 - Published at: 5 years agoIngredients
- 1 1/2 pounds Bright Lights Swiss chard
- 1/2 pound malloreddus pasta (see Note)
- 1 tablespoon unsalted butter
- 2 1/2 tablespoons extra-virgin olive oil
- 3 large garlic cloves, thinly sliced
- 1 tablespoon fine lemon zest strips, cut with a zester
- Salt and freshly ground pepper
- 3 ounces Gorgonzola cheese, crumbled (1/2 packed cup)
Method
- 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.
