Adapted from:
Lorenza’s Pasta
Lorenza De’Medici
serves 4 – 6
This recipe is the epitome of simple Italian cooking. I’ve made it at least 10 times. It’s great as written, but I prefer it with two small additions. I’ve also upped the amount of pasta because the original always made too much sauce.
Ingredients
- 1 lb. Swiss Chard (green preferred)
- 2 Tbl. Extra Virgin Olive Oil
- Salt & Pepper
- 16 oz Penne (original calls for 10oz)
- 12 – 16 oz Scallops, bay or sea cut into smallish pieces (original calls for 10oz)
- 2 or more cloves of garlic (optional, Scott’s addition)
- 1 pinch of red pepper flakes (optional, Scott’s addition.)
Directions
Clean the Swiss Chard by removing the stalks. Julienne the stalks vertically.
Bring a large pot of water to boil. Add salt and boil the chard leaves for 2 minutes. Transfer to a blender with the garlic and red pepper flakes if using. Process with enough of the blanching liquid to make a pesto consistency. Salt and pepper to taste. Set aside.
Return cooking water to a boil. Optionally, blanch the stalks for a couple of minutes and remove with a slotted spoon and reserve. Add the Penne, cooking until al dente or desired doneness. (Howard likes it past al dente.)
When only a couple of minutes are left on the pasta: heat the olive oil in a large sauté pan. When really hot add the scallops and chard stalks. Unfortunately, the scallops tend to steam in their own broth, but that’s OK.
Drain pasta when done and add to the pan with the scallops and stalks. Pour in the pesto until properly sauced. The original recipe always made too much sauce. Mix well and serve in heated bowls. NO PARMESAN.
Notes
It’s a subtle but wonder flavor in this dish. It’s very green and I actually use less oil then the original and it’s still delicious. If you use red or other colored chard it will be visually very different, but still taste as wonderful.