 | | Directions |
- 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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Prep Time: 15 minutes
Cook Time: 10 minutes
Container: large pot for pasta, large skillet, medium suacepan
Servings: 4
|  | | Ingredients | | - | | 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 |
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