Orecchiette with Ricotta and Chard Pan Sauce

Did you see this recipe in the latest Better Homes magazine?  I turned to the page and said to The Dad, I want this tonight!  I didn't get it that night, but I made it happen a few days later and it was delicious.

I have a hard time leaving well enough alone when it comes to following recipes, so I added some roasted beets and roasted garlic.  Um, yeah, better than good.

Here's the recipe with my notes:

Orecchiette with Ricotta and Chard Pan Sauce

1 large bunch of Swiss chard
3/4 lb dried orecchiette (What the heck would I do with 1/4 pound of leftover dried noodles?!  I threw them all in.  If you can't find orecchiette, shells would be a good substitute.)
2 Tbsp extra-virgin olive oil
2 Tbsp butter
Crushed red pepper
2 oz ricotta salata, Asiago, or pecorino, freshly grated (I used parm)
1/4 C fresh, whole-milk ricotta (I used the grocery store stuff in the tub)
Sea salt and cracked black pepper
Freshly grated cheese

Bring large pot of generously salted water to boiling.

Separate chard stems from leaves; cut both into bite-sized pieces.

Add orecchiette to boiling water.

Set timer for 10 minutes.

Meanwhile, for pan sauce, in large skillet heat oil over medium-high heat.

Add chard stems; cook 3 to 5 minutes, until crisp-tender.

I also added about 1/2 c of sliced, roasted beets and about 2 Tbsp of roasted garlic at this point.

After 10 minutes, add chard leaves to cooking pasta; cook 2 minutes more.

Drain, reserving about 1/4 C of cooking liquid (I pulled out about a cup).

Return pasta and chard to pot; place over low heat.

Add chard stems and any residual oil to pasta.

Add butter, crushed red pepper, and reserved cooking liquid (add about 1/4 C liquid to start and then add more as needed).

Grate in cheese and toss.

Season with salt, pepper and nutmeg.

Serve topped with additional grated cheese and a dollop of ricotta.

We had ours with a yummy loaf of bread.

Here's dinner at my house:

Yeah, that was good.