Recipe from Food and Wine
This was a quick, easy, fairly healthy weeknight meal. It all came together within about 30 minutes, and it was very good! This recipe involves arugula, swiss chard, scallions and marsarpone.
3/4 lb rotini (or any smaller pasta)
4 T unsalted butter
1 bunch scallions, sliced
3 garlic cloves, sliced
3/4 c dry white wine
Salt and pepper, to taste
2 T EVOO
5 ou baby arugula
6 leaves (about 1 bunch) swiss chard, stems and central ribs discarded, coarsely chopped
1/4 c marsarpone cheese (you can also substitute cream cheese)
Cook pasta according to package directions. Drain, reserving 1/4 c of pasta water, and set aside.
Melt butter in a medium saucepan. Add scallions and garlic over low heat until softened, about 5 minutes. Add the white wine and cook over low heat until reduced by half, 5 more minutes. Add 1/2 c of waterand puree the mixture in a blender until smooth. Season with salt and pepper.
Heat olive oil in pasta pot. Add arugula and Swiss Chard and cook over high heat until wilted, about 5 minutes. Add the pasta, scallion sauce and reserved pasta water and toss to mix. Simmer, about 5 minutes, until sauce is thickened.
Stir in the marsarpone unil melted. Season with salt and pepper, if needed, and serve.