Orecchiette With Sauteed Greens and Scallion Sauce

• 34 lb orecchiette
• 4 tablespoons unsalted butter
• 1 bunch scallion, thinly sliced
• 3 garlic cloves, thinly sliced
• 34 cup dry white wine
• salt & freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 (5 ounce) bag baby arugula
• 6 large swiss chard leaves, stems and central ribs discarded, leaves coarsely chopped
• 14 cup mascarpone cheese

1. In a large pot of boiling salted water, cook the orecchiette until al dente.
2. Drain, reserving 1/4 cup of the cooking water.
3. Meanwhile, in a medium saucepan, melt the butter.
4. Add the sliced scallions and garlic and cook over low heat until softened, about 5 minutes.
5. Add the white wine and cook over moderate heat until reduced by half, about 5 minutes.
6. Add 1/2 cup of water and puree the mixture in a blender until smooth.
7. Season the scallion sauce with salt and pepper.
8. Wipe out the pasta pot and heat the olive oil in it.
9. Add the arugula and Swiss chard; cook over high heat until wilted, 5 minutes.
10. Add the pasta, scallion sauce and the reserved pasta cooking water and simmer, tossing and stirring, until the sauce is thick, about 3 minutes.
11. Stir in the mascarpone, season the pasta with salt and pepper and serve.

orecchiette, unsalted butter, scallion, garlic, white wine, salt, extra virgin olive oil, baby arugula, swiss chard, mascarpone cheese

Taken from www.food.com/recipe/orecchiette-with-saut-ed-greens-and-scallion-sauce-244662 (may not work)