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Rigatoni with Swiss Chard
Rigatoni with Swiss Chard
INGREDIENTS
DIRECTIONS
Bring a large pot of water to a boil. Add 2 tbsp. salt and pasta; cook 3 min less than package indicates. Drain. Heat butter and oil in a large Dutch oven over medium heat about 1 min. Add garlic and shallots; cook, stirring, until fragrant, about 2 min. Stir in chard, lemon zest, wine, 1 tsp. salt, and the pepper flakes; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 min. Stir in pasta, ricotta, and pine nuts. Cook until pasta is al dente, 3 to 4 min. Divide among 4 dishes. Serve with Parmesan.
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Caramelized Pears
Caramelized Pears
INGREDIENTS
DIRECTIONS
Melt butter in a medium frying pan over medium heat. When it foams, sprinkle sugar over top and cook until bubbling and dissolved, about 3 minutes.
Add pears and cook, stirring rarely, until mixture is caramelized and pears just begin to release their juices. Gently fold in cloves and serve.
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Roasted Pears with Brown Sugar and Vanilla Ice Cream
Roasted Pears with Brown Sugar and Vanilla Ice Cream
INGREDIENTS
DIRECTIONS
Preheat the oven to 400 degrees F. Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes. Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
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