On days off I always look forward to lazy mornings, drinking way too much coffee and catching up on some guilty pleasures. Guilty pleasures being Wendy Williams (How you doin’) and KLG and Hoda.
This morning as I watched the dreaded ‘Breaking News’ screen popped up and I thought to myself ‘No, what now.’
But this one was different. This morning we were all blessed with the most amazing news that, finally, the Supreme Court got something right. We can now marry who we love, no matter gender or sexual orientation. Because if you’re lucky enough to find love, you should most definitely be able to have it recognized along with everyone else.
So after a few tears of joy and a little lump in my throat – I thought, ‘Hey! I have some Rainbow Chard in the fridge I gotta use!” Which led me to this recipe here. Today is all about Love Wins and Pasta Pride.
Orecchiette with Sausage, Swiss Chard and Ricotta
½ lb Orecchiette
1 TB olive oil
1 Italian sausage, casing removed (~1/3 lb)
small bunch of Swiss Chard (~4 leaves)
- stems and leaves chopped into ½ inch pieces
2 garlic scapes, chopped
3 spoonfuls of Ricotta
zest of 1 lemon
1 TB lemon juice
salt and pepper to taste
Cook pasta until al dente. Drain and put back in pot.
In a large skillet, heat oil over medium-high heat. Add sausage and break into small pieces using a wooden spoon. Cook for about 3 minutes until sausage is cooked and slightly golden brown.
Remove sausage from skillet with slotted spoon and place in pot with pasta.
Turn skillet to medium and add garlic scapes to sausage drippings. Cook for about 2 minutes, until fragrant.
Add swiss chard and lemon zest to skillet with garlic scapes. Cover and cook for 3 minutes until leaves are wilted.
Place swiss chard mixture in with pasta and sausage and toss.
Add in ricotta and lemon juice and mix until combined.
Serve and enjoy.