Tuesday, March 29, 2011

Orecchiette with Swiss Chard, Red and Yellow Peppers and Goat Cheese –Finally a new blog post!!!

So I really don’t want to even look and see when the last time I posted a recipe was. I am very, very ashamed. I really have no excuse besides being totally rushed off of my feet all the time and totally uninspired come dinner time. Usually it’s just a meal thrown together and always an old stand by. Something tried and true (and already blogged more than likely).
I happened to see this recipe though the other day and printed it out immediately. So glad I did! It is really a delicious and simple meal.

Orecchiette with Swiss Chard, Red and Yellow Peppers and Goat Cheese – From The New York Times
When making this easy pasta, be sure to cut the sweet bell peppers into very small dice; that way, they’ll lodge in the hollows of the orecchiette, along with the chard and goat cheese.
3/4 pound Swiss chard (1 bunch), stemmed and washed in two changes of water
1 tablespoon extra virgin olive oil
2 red/yellow bell peppers , cut in small dice
Pinch of red pepper flakes (optional)
1 to 2 garlic cloves (to taste), minced
Salt and freshly ground pepper
1 teaspoon chopped fresh marjoram (I had just thrown my dry marjoram out so I used 1 teaspoon dried Italian Seasoning)
3/4 pound orecchiette
2 ounces goat cheese, crumbled (1/2 cup)
1. Begin heating a large pot of water while you stem and wash the chard. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the chard. Blanch the chard leaves for one to two minutes until tender. Using a skimmer or a slotted spoon, transfer the chard to a bowl of ice water, then drain and squeeze out excess water. Chop medium-fine. Keep the pot of water at a simmer.
2. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the bell peppers and the red pepper flakes. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, and stir for half a minute. Then stir in the chopped chard and the marjoram. Stir together for a few seconds, then turn the heat to very low.
3. Bring the water in the pasta pot back to a boil, and add the orecchiette. Cook al dente, following the timing instructions on the package. Add about 1/2 cup of the pasta water to the pan with the chard and peppers. Stir in the goat cheese. Drain the pasta, transfer to the pan and toss with the chard, pepper and goat cheese mixture. Serve hot.
Yield: Serves four.
***Loved this pasta. The only thing I will do differently next time is to skip the blanching of the swiss chard. I think it will just be fine steamed in with the peppers and garlic. Also won’t loose all the nutrients in the pasta water.


Jenn @leftoverqueen said...

Anything with goat cheese works for me!

Sweepstaker said...

I'm not much of a cook, but will sure bribe my husband to make me one. ;)

German said...

I love orechetti, i always have a packet in the kitchen and swiss card was the favorite or my mom. So i will surprise her next time


Luxembourg said...

I reveled reading it. I require to read more on this subject...I am admiring the time and effort you put in your blog, because it is apparently one great place where I can find lot of reusable info..

German said...

I love this "little ears" shape pasta. I used ate with broccoli, carrots and grill peppers. but i will try with chard.

John Valenty said...

Looks amazing! I'm always wondering what I should do with chard.