Categories: Pasta
Ingredients
- 2 tbsp. olive oil
- 1 small onion, finely chopped
- 2 large garlic cloves, chopped
- Salt
- 1 tbsp. each black peppercorns and pink peppercorns, coarsely ground in a spice mill or crushed together
- 1 bunch Swiss chard, center stems removed and leaves thinly sliced
- Freshly grated nutmeg
- 1 cup mascarpone cheese
- 1 cup fresh ricotta
- 1/2 cup each Parmigiano-Reggiano and Pecorino Romano
- 1 lb. fusilli lunghi or fusilli
Directions
-
Bring a large pot of water to a boil for the pasta.
-
In a large skillet, heat the oil over medium. Add the onion and garlic; season with salt and half the ground peppercorns. Cook, stirring often, until the onion softens, 3 to 4 minutes. Add the chard. Cook, stirring often, until wilted, about 2 minutes. Add the nutmeg. Reduce heat to a simmer.
-
In a large bowl, mix the cheeses.
-
Salt the boiling water and add the pasta. Cook until 1 minute shy of package direction. Scoop out about 1 cup of the pasta cooking water, then drain the pasta. Whisk the cooking water into the bowl with the cheeses. Add the pasta and chard. Toss until coated; season with salt. Top with the remaining peppercorns.