I have a TON of scallions to use up, so I’ve been desperate to find good recipes that include scallions. This one, from Food & Wine, is a keeper!
Meanwhile, in a medium saucepan, melt the butter. Add the sliced scallions and garlic and cook over low heat until softened, about 5 minutes. Add the white wine and cook over moderate heat until reduced by half, about 5 minutes.
Wipe out the pasta pot and heat the olive oil in it. Add the arugula and Swiss chard; cook over high heat until wilted, 5 minutes. Add the pasta, scallion sauce and the reserved pasta cooking water and simmer, tossing and stirring, until the sauce is thick, about 3 minutes.
Stir in the mascarpone, season the pasta with salt and pepper and serve.
This made four hefty servings in about half an hour, maybe a little longer when you factor in all the appliances and pots and pans I had to drag out. It left my kitchen a huge mess! But it was very tasty:)
Since I’m going to have a steady supply of scallions through my CSA for the foreseeable future, here are a couple other recipes I’m anxious to try:
- Creamed scallions on epicurious
- Garlic-scallion dip on food.com
- Scallion cream cheese on foodmayhem.com (my favorite as a kid!)