Orechiette with Red Peppers, Swiss Chard, and Parmesan Cheese

Adapted from the New York Times, serves 4
Date made: 4/4/2011

1 bunch Swiss chard, washed and stems removed*
olive oil
1 red bell pepper, diced
2 cloves of garlic, minced
1/2 c Parmesan cheese, grated
12 oz. package of orechiette
salt and pepper, to taste
1 tsp dried oregano

Begin heating a large pot of water while stemming and washing the chard.  Fill a bowl with ice water.  When the water comes to boil, add salt and chard.
Blanch chard for 1-2 minutes, and transfer to ice water.
Drain and squeeze excess water.  Chop chard into medium-fine pieces, and keep pot of water at a simmer.
Heat 1 Tbsp of olive oil over medium heat in large skillet and add red pepper.  Stir often until tender, about 5-10 minutes.
Add garlic and salt to taste, stirring for about a minute.
Then stir in chard and oregano, and reduce heat to low.
Bring water back to a boil, and add pasta.  Add about 1/2 c of water to pan and stir in Parmesan cheese.  Drain pasta, and toss with chard, pepper, and cheese mixture.


So, yeah.  I forgot that I was making a half recipe, so only use half a package of orechiette!!!  Also, next time I would add the cheese after mixing the pasta with the chard and peppers.  Otherwise, the cheese melts and coagulates the shard and peppers, and they didn't really distribute well.  Other than that, I think it was rather tasty!