MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pasta w/Bright Lights Swiss Chard
 Categories: Pasta, Greens, Cheese, Citrus, Herbs
      Yield: 4 servings

  1 1/2 lb Bright Lights Swiss chard
    1/2 lb Malloreddus pasta;(see Note)
      1 tb Unsalted butter
  2 1/2 tb Extra-virgin olive oil
      3 lg Garlic cloves, thin sliced
      1 tb Fine lemon zest strips, cut
           - with a zester
           Salt & fresh ground pepper
      3 oz Gorgonzola cheese; crumbled

  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.

  NOTE: Malloreddus is a small Sardinian ridged pasta that
  is often flavored with saffron. It can be white, bright
  yellow or tricolored, and it pairs beautifully with the
  multicolored chard.

  By: Marcia Kiesel

  RECIPE FROM: https://www.foodandwine.com

  Uncle Dirty Dave's Archives

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