This unusual pasta from Sardinia is named for its resemblance to lambs. It goes well with the distinctive flavor of chard and other dark greens.
Serves 4 as a main vegetarian dish; 6 as a side dish.
Ingredients:
4 tablespoons Alce Nero Frantoia Extra Virgin Olive Oil [1]
1 large onion, chopped
1 1/2 pounds Swiss chard, stems trimmed, washed, and coarsely chopped
2 cloves garlic, minced
2 tablespoons lemon juice
1 package La Casa Del Grano Is Malloreddus Pasta [2]
1 cup grated Locatelli Pecorino Pepato [3]
Salt for sauce, if desired
Bring a large pot of water with Salti tablets to a boil.
In a deep skillet, heat the olive oil over medium-low and sauté onion until softened.
Increase heat, add chopped chard, lemon juice, and a pinch of salt.
Saute, stirring, until chard is wilted.
Add garlic and cook 1 minute more.
Remove skillet from heat.
Cook Is Malloreddus in boiling water for approximately 12 minutes, checking for al dente after 10 minutes.
Drain pasta, combine with chard and stir in 3/4 cup pecorino pepato.
Serve with additional cheese.
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