• 2568d92b6ba139fd79bd67aa05e3e3d7

Linguine With Swiss Chard And Pecorino Romano

This pasta dish is packed with flavor and relatively easy to make.

Serves 4people
lb fine linguini
cup plus two tablespoons extra-virgin olive oil
tbsp ground black pepper
1 1/2
cups freshly grated Pecorino Romano
stick butter
tbsp salt
small red onion, thinly sliced
bunches Swiss chard, stems discarded and leaves cut into 1-inch strips
Bring 6 quarts of water to a boil in a large pot. Add 2 tablespoons salt. Add pasta.
Bring 6 quarts of water to a boil in a large pot. Add 2 tablespoons salt. Add pasta. In a large sauté pan, add olive oil and butter over low heat until slightly melted. Turn off the heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, 3-5 minutes. Add the chard and ¼ teaspoon each salt and pepper and cook, tossing frequently, until tender, 3 to 5 minutes more.
When pasta is about one minute short of package directions for al dente, turn the heat back on under the saute pan. Take 2 big spoonfuls of pasta cooking water and add to the oil and butter in the saute pan. Slowly bring it to a boil. Add a small handful of the pecorino and allow to melt into the butter.
Drain the noodles, but save a few cups of pasta water and set aside. Add the noodles to the saute pan and toss with black pepper, using tongs. Add in 2 large spoonfuls of pasta water.
Add rest of the cheese, turn off the heat, allow them to melt into the top of the pasta, then toss well. Drizzle with extra-virgin olive oil. Keep tossing, adding another ladleful of pasta cooking water, until pasta is well coated and a sauce has formed. Serve with additional pecorino and a dash of freshly ground black pepper.

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