Categories: Pasta

Ingredients

• 2 tbsp. olive oil
• 1 small onion, finely chopped
• 2 large garlic cloves, chopped
• Salt
• 1 tbsp. each black peppercorns and pink peppercorns, coarsely ground in a spice mill or crushed together
• 1 bunch Swiss chard, center stems removed and leaves thinly sliced
• Freshly grated nutmeg
• 1 cup mascarpone cheese
• 1 cup fresh ricotta
• 1/2 cup each Parmigiano-Reggiano and Pecorino Romano
• 1 lb. fusilli lunghi or fusilli

Directions

1. Bring a large pot of water to a boil for the pasta.

2. In a large skillet, heat the oil over medium. Add the onion and garlic; season with salt and half the ground peppercorns. Cook, stirring often, until the onion softens, 3 to 4 minutes. Add the chard. Cook, stirring often, until wilted, about 2 minutes. Add the nutmeg. Reduce heat to a simmer.

3. In a large bowl, mix the cheeses.

4. Salt the boiling water and add the pasta. Cook until 1 minute shy of package direction. Scoop out about 1 cup of the pasta cooking water, then drain the pasta. Whisk the cooking water into the bowl with the cheeses. Add the pasta and chard. Toss until coated; season with salt. Top with the remaining peppercorns.

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