Pasta with Bright Lights Swiss Chard

1. 1

   Cut the chard stems crosswise 1/2 inch thick.

2. 2

   Cut the leaves into 1/2-inch-thick strips.

3. 3

   In a large saucepan of boiling water, cook the stems until almost tender, about 3 minutes.

4. 4

   Using a slotted spoon, transfer the stems to a plate.

5. 5

   Add the chard leaves to the boiling water and cook until tender, about 2 minutes.

6. 6

   Drain the leaves and let cool, then coarsely chop.

7. 7

   Cook the malloreddus in a large pot of boiling salted water, stirring occasionally, until al dente; drain.

8. 8

   In a large skillet, melt the butter in 2 tablespoons of the olive oil.

9. 9

   Add the garlic and lemon zest and cook over low heat until the garlic is golden, about 3 minutes.

10. 10

    Add the chard stems and leaves and season with salt and pepper.

11. 11

    Add the malloreddus to the skillet and toss until hot.

12. 12

    Transfer the pasta to a large, warmed bowl, scatter the Gorgonzola on top and drizzle with the remaining 1/2 tablespoon of olive oil.

13. 13

    Using 2 large spoons, toss briefly to melt the cheese slightly; serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.