Orecchiette with Swiss Chard, Basil, & Burrata

This wonderful dish was lemony and rich with burrata. I must confess that the “burrata hack” I shared in my last post was not a true match to the real thing. :/

This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I increased the garlic and decreased (gasp!) the burrata.

Yield: Serves 4 to 6

  • Kosher salt
  • 1 pound dried orecchiette (can substitute fusilli, cavatelli, gemelli, or conchiglie)
  • 1/4 cup extra-virgin olive oil
  • 2 T unsalted butter
  • 4 large garlic cloves, very thinly sliced
  • 1/2 tsp red pepper flakes
  • 1 pound (about 1 large or 2 small bunches) Swiss chard, leaves sliced into 2-inch pieces, ribs and stems thinly sliced crosswise
  • freshly grated zest from 3-4 lemons
  • 3 T fresh lemon juice
  • 3 T freshly grated Parmigiano-Reggiano cheese
  • 8 oz burrata cheese
  • 1/2 cup torn or sliced basil leaves
  • coarsely ground black pepper
  1. In a large saucepan of well-salted boiling water, cook the pasta until al dente.
  2. Meanwhile, in a large skillet, heat the oil and butter over medium heat until the butter is melted.
  3. Add the garlic, pepper flakes, and 3/4 tsp salt. Cook, stirring occasionally, until the garlic is fragrant and golden, 2 to 3 minutes.
  4. Add half of the chard leaves and stems and continue cooking, stirring frequently, until the greens are wilted.
  5. Add the remaining chard leaves and stems, the lemon zest, and the lemon juice. Cook, stirring, until all of the chard is just wilted. Remove the pan from the heat.
  6. Reserving 1 cup of the cooking water, drain the pasta. Return the pasta to the pot.
  7. Add the chard to the pasta along with the reserved pasta water; cook over medium heat, stirring, for 30 seconds.
  8. Adjust the seasoning, to taste.
  9. Place in a serving dish and stir in the Parmesan cheese.
  10. Cut the burrata into chunks.
  11. Top the pasta with the burrata and sprinkle with the basil leaves. Additional lemon zest can be added as well, if desired. Serve.

Greek One-Pan Pasta

I have one more Greek dish to share- for now. ­čÖé I incorporated rotisserie chicken meat to make this a super-fast weeknight dish. The dill and lemon zest make it reminiscent of avgolemono. Cooking the pasta in chicken stock gives it wonderful flavor and adds creaminess to the finished dish.

This recipe was adapted from Martha Stewart Living. I modified the proportions. Easy and great! We ate it warm but it would also be delicious served cold or at room temperature as a pasta salad.

Yield: Serves 6

  • 4 cups chicken stock
  • 1 pound fusilli
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • finely grated lemon zest, from one lemon (reserve some for garnish)
  • 2 T fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds shredded rotisserie chicken meat
  • 1/2 cup chopped fresh dill, plus more for garnish
  1. Combine stock, pasta, oil, lemon zest, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and 1 3/4 cups water in a large straight-sided skillet. (I used a large enameled cast iron pan.)
  2. Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.
  3. Season chicken with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 2-3 minutes more.
  4. Remove from heat; stir in lemon juice and dill. Taste and adjust seasonings, as desired.
  5. Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.

Pesto Pasta Salad with Spinach, Peas, & Pine Nuts

IMG_9456

Every summer we drive out to Montauk to spend the day with my friend and her family when they camp by the ocean for a week at Hither Hills State Park. She and her husband are such wonderful hosts. The amount of food they prepare is amazing!! This year I brought this flavorful pasta salad and oatmeal raisin cookies to contribute. Little did I know, her husband isn’t a pesto fan. ­čśŽ I couldn’t believe it- so unfortunate. My friend was happy that I brought a pesto dish because she doesn’t┬áserve it and she loves it- thank goodness! (her husband did enjoy the cookies…)

This recipe was adapted from Barefoot Contessa Parties!: Ideas and Recipes for Easy Parties that are Really Fun by Ina Garten. I reduced the amount of olive oil, mayonnaise, and Parmesan to lighten it a little. The spinach and lemon juice help to maintain the pesto’s green color. Tasty!

For the Pesto:

  • 1/4 cup walnuts
  • 1/4 cup pignolis ( pine nuts)
  • 3 tablespoons chopped garlic (I used 9 large cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 to 1 cup good olive oil
  • 1 cup freshly grated Parmesan

To Finish the Dish:

  • 3/4 pound fusilli pasta
  • 3/4 pound bow tie pasta or rigatoni
  • 1 1/2 cups prepared pesto
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup good mayonnaise
  • 1 1/2 to 2 cups frozen peas, defrosted
  • 1/3 cup pignolis (pine nuts)
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  1. Make the Pesto: Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. (I found that I didn’t have to add additional oil; this recipe had enough olive oil that rose to the surface to coat it with a thin film.)
  2. Cook the pasta separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and cool to room temperature.
  3. Bring the frozen peas and spinach to room temperature. I place the defrosted spinach in a colander and squeeze out the excess water using a potato masher.
  4. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.

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