Inspired by winter in the Italian Alps, this sophisticated pasta recipe uses extra-starchy cooking water to emulsify the pungent taleggio sauce. Choose a short, textured pasta that the sauce and greens can cling to easily.
Ingredients
- 1 lb (~2 small bunches) fresh green chard, or spinach
- 4 Tbsp extra virgin olive oil
- 4 large cloves garlic, crushed
- ¼ tsp crushed red pepper flakes
- ½ tsp crumbled dried mint*
- 14-16 oz dried penne rigate, cavatappi, or other short, textured pasta shape
- ½ tsp (3g) fine sea salt
- 7 oz taleggio cheese (including rind)
- Freshly ground black pepper
- Optional: 4 Tbsp Herbed Breadcrumbs for Red Wine Lovers
Directions
Wash the chard well and slice the leaves off the ribs (stems). Chop the ribs finely; chop the leaves into pieces roughly 3” square. In a wide soup pot on medium heat, add the olive oil with the pepper flakes and crushed garlic cloves. Stir to infuse the oil about 60 seconds, then stir in the dried mint and the finely chopped chard ribs. Cook 5 minutes, stirring a few times, then add the chard leaves. Cook until tender, adding a splash of water if needed to prevent sticking and burning. Remove the garlic cloves if you like, or break them up into smaller pieces. Keep chard warm over low heat while cooking the pasta. Do not season the chard with salt.
Bring only 2 quarts of water to the boil with the sea salt. Boil pasta according to package instructions, until al dente. While pasta is cooking, chop the taleggio (including its rind) into ½” pieces so they will melt easily.
When pasta is al dente, pour off about 1½ cups of the starchy cooking water, then drain the pasta in a colander and add it to the pot of chard with about two-thirds of the reserved starchy water, and a generous grinding of black pepper. Stir vigorously to distribute the greens and coat the pasta. Add the taleggio pieces and stir again, then cover the pot to help the cheese melt. If pasta seems too dry, stir in another splash of the reserved starchy water. When the cheese is completely melted into the sauce, taste the sauce for seasoning and add salt and more pepper, if needed.
For additional texture and flavor, top each serving with a sprinkling of toasted breadcrumbs – or crumbled prosciutto crisps.
If you only have fresh mint, you can dry it quickly in the microwave: lay clean, dry leaves on a paper towel and microwave in 8- to 10-second increments, stopping when leaves are crisp but still green. Browned leaves are still usable, just less pretty.