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Home Grown Recipes
Rigatoni with Swiss Chard
Coarse salt and freshly ground pepper
1 pound rigatoni, or other tubular pasta
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
2 medium shallots, finely chopped
1 1/2 pounds Swiss chard, leaves cut into 1/2-inch strips and stems cut into 1/2-inch pieces
2 tablespoons finely grated lemon zest
1/2 cup dry white wine
1/2 teaspoon red pepper flakes
1/3 cup fresh ricotta cheese
1/3 cup pine nuts, toasted
Freshly grated Parmesan cheese, for sprinkling
Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta. Cook 3 minutes less than package indicates. Drain.
Heat butter and oil in a large Dutch oven over medium heat about 1 minute.
Add garlic and shallots. Cook, stirring until fragrant, about 2 minutes.
Stir in chard, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes. Season with pepper and salt.
Cook covered, stirring occasionally, until chard has just wilted about 2 to 3 minutes.
Stir in pasta, ricotta and pine nuts. Cook, stirring occasionally, until pasta is al dente 3 to 4 minutes.
Serve sprinkled with Parmesan.

Recipe by Martha Stewart

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