Pasta with Greens Recipe

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The light sauce completes this fresh pasta dish.
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  • 1 pound pasta - orechiette or any medium to large pasta
  • 4 tablespoons unsalted butter
  • 1 bunch scallions - thinly sliced
  • 3/4 cup chicken stock or dry white wine
  • salt and pepper to taste
  • 7 basil leaves
  • 2 tablespoons olive oil
  • 1 clove garlic - chopped
  • 1/2 bag fresh spinach - chopped
  • 6 swiss chard leaves, stems and central ribs discarded - chopped
  • 1/4 cup sour cream
  • shredded parmesan cheese for garnish
Container: large pot for pasta, large skillet, medium suacepan
15 mins
10 mins
25 mins
  • Cook pasta according to package directions until al dente.
  • Drain, reserving 1/4 cup pasta water.
  • In saucepan, melt butter.
  • Add sliced green onions and garlic.
  • Cook over medium/low heat until softened, approximately 5 minutes.
  • Add the chicken stock or white wine and cook over medium heat until reduced by half.
  • Put in food processor along with the basil and add 1/2 cup of water.
  • Puree in the food processor until smooth.
  • Season with salt and pepper to taste.
  • In a large skillet, heat 2 tablespoons of olive oil.
  • Add garlic and saute for 30 seconds.
  • Add spinach and swiss chard, cook over high heat until wilted, stirring for approximately 5 minutes.
  • Turn heat to medium, add pasta, scallion sauce and reserved pasta water.
  • Toss and stir until the sauce is thick, 3-5 minutes.
  • Stir in sour cream and season with salt and pepper.
  • Garnish with parmesan cheese and serve warm.
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