SWISS-CHARD AND FETA PASTA

Swiss-Chard and Feta Pasta image

Provided by Martha Stewart

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 11

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Kosher salt and freshly ground pepper
12 ounces calamari rigati or other short, hollow pasta
5 tablespoons extra-virgin olive oil
1/4 cup salt-packed capers, soaked in water for 5 minutes, then drained
2 cloves garlic, minced (2 teaspoons)
2 anchovies, minced (1 teaspoon)
1/2 teaspoon grated orange zest, plus 1/4 cup fresh juice
1 bunch Swiss chard, leaves cut crosswise into 1/4-inch shreds (5 cups), stems cut into 1/4-inch pieces (3/4 cup)
1/3 cup dried currants
1 1/2 cups crumbled feta (7 ounces)
1/4 cup pine nuts, toasted

Steps:

Bring a large pot of salted water to a boil. Add pasta; cook 2 to 3 minutes less than according to package directions. Reserve 1 cup liquid, then drain.
Meanwhile, in a large, straight- sided skillet, heat oil over medium-high. Add capers; cook until crisp, 1 to 3 minutes. Using a slotted spoon, transfer to paper towels.
Add garlic, anchovies, and zest to skillet; cook until garlic is fragrant, about 30 seconds. Stir in chard stems and currants; cook 2 minutes. Add orange juice; cook until evaporated, 30 seconds. Stir in chard leaves, season lightly with salt and pepper, and cook until stems are tender and leaves are just wilted, about 3 minutes. Transfer mixture to a bowl.
Combine reserved pasta water, 1/2 cup feta, and pasta in skillet. Cook, stirring, until pasta is cooked through and feta has melted into liquid, about 3 minutes. Add chard mixture; toss to combine. Fold in another 1/2 cup feta. Serve, sprinkled with capers, pine nuts, and remaining 1/2 cup feta.