Orecchiette With Sautéed Greens and Scallion Sauce

“Food & Wine. April 2007. They say to serve this with a "Sauvignon Blanc from the Loire Valley in France, which has a lightly grassy zestiness"”

Ingredients Nutrition


  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.
  3. 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.
  4. Season the scallion sauce with salt and pepper.
  5. 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.
  6. Add the pasta, scallion sauce and the reserved pasta cooking water and simmer, tossing and stirring, until the sauce is thick, about 3 minutes.
  7. Stir in the mascarpone, season the pasta with salt and pepper and serve.

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