Yeah, it looks good. But my hopes were dashed.
Despite my love for arugula and all things garlic and white wine, this dish was bland and heavy. The sauce tasted nothing like scallions or garlic. And all that butter and mascarpone made the pasta taste like, well, lard. Maybe you like lard. I discovered I do not.
The recipe is F&W's simplified version of Richard Reddington's (also from Northern California, like fusilli chef of yesterday) dish. His sounds better.
Orecchiette with Sauteed Greens and Scallion Sauce
Reddington's Version: Homemade ravioli with ricotta, mascarpone, arugula, spinach, and Swiss Chard, served with a green garlic/white wine sauce.
F&W's Version:
Makes about 4 servings
Ingredients:
3/4 lb. orecchiette pasta
4 tbsp. unsalted butter
1 bunch scallions thinly sliced
3 garlic cloves, thinly sliced
3/4 cup dry white wine
salt and pepper
2 tbsp. extra-virgin olive oil
1 5-oz bag of baby arugula
6 large Swiss chard leaves (with stems/ribs removed), coarsely chopped
1/4 cup mascarpone
How To:
[1] Cook the orecchiette in a big pot of boiling water, as you would any pasta. Drain and reserve 1/4 cup of the water.
[2] Melt the butter in a medium saucepan on low heat. Add the scallions and garlic and cook until soft, about 5 minutes. Add your white wine. Cook over medium heat until the mixture is reduced (about 5 minutes). Add 1/2 cup of water. Transfer the mixture to a blender and puree until smooth. Season with salt and pepper to taste.
[3] Wipe out your pasta pot and add your olive oil, letting it heat up over medium to high heat. Add your greens (see my note below) and cook over high heat until they're wilted. Add your pasta, scallion sauce, and pasta cooking water and let the whole thing simmer for about 3 minutes or until the sauce thickens. Toss and stir that mess. Add your mascarpone and stir. Season with more S&P if you like.
Notes:
- I didn't have chard so I used all arugula. I don't think chard would have helped.
- The dish might have improved with less butter and mascarpone and some ricotta instead.
- I made the pasta taste more edible by adding dijon mustard, one beloved cure-all (second only to sriracha).
