Nutty Brown Butter Pasta with Swiss Chard and Walnuts

• 8 cups (about 9 oz.) packed baby Swiss chard, baby kale or spinach* – Choose fresh, vibrant greens with no wilting or yellowing. Baby greens are preferred for their tenderness.
• 1 tbsp. kosher salt – Essential for seasoning the pasta water, ensuring the pasta itself is flavorful.
• 1/2 lb. (8 oz.) orecchiette – The “little ear” shape is perfect for catching bits of chard and brown butter sauce.
• 6 tbsp. unsalted butter – Crucial for achieving that rich, nutty brown butter flavor. Unsalted allows you to control the seasoning.
• 1 cup walnuts – For a delightful crunch and earthy depth. Toasting them properly enhances their flavor.
• a handful (about 1/4 cup) of grated Pecorino or Parmigiano – Adds a salty, umami finish. Freshly grated is always best.
• salt and freshly cracked pepper, to taste – To adjust the final seasoning of the dish.

*These were the greens I found at the market most recently, and they were all incredibly tender. If you are using more mature greens and the stems feel tough, remove greens from stem for a better texture. Also, feel free to get creative with your greens! Asparagus, Brussels sprouts, or peas—anything green, really—can be substituted for the chard. If you choose to use one of these tougher vegetables, add them to the pot of pasta during the last two minutes of cooking time to ensure they cook through to a tender-crisp texture. This flexibility makes the dish adaptable to whatever fresh produce is available.

Instructions

1. **Prepare the Greens:** Begin by placing your chosen greens (Swiss chard, kale, or spinach) in a large bowl. Cover them completely with cold water and allow them to sit undisturbed for approximately five minutes. This step is essential as it permits any lingering dirt or grit to settle at the bottom of the bowl. After soaking, gently scoop the greens from the water, leaving the sediment behind, and transfer them to a large colander set in your sink. Don’t worry about patting them dry; any water clinging to the leaves is perfectly fine and will help them wilt beautifully.
2. **Cook the Pasta:** Fill a large pot with a generous amount of water. Bring the water to a rolling boil over high heat. Once boiling, add the tablespoon of kosher salt. This significantly seasons the pasta from within, enhancing its flavor. Stir in the orecchiette pasta, ensuring it’s submerged. Cook according to package directions until the pasta is al dente – tender with a slight bite.
3. **Brown the Butter:** While the pasta cooks, prepare the brown butter. In a large sauté pan (one that will eventually be spacious enough to accommodate all the cooked pasta and greens), melt the unsalted butter over medium heat. Keep a close eye on the butter as it melts. It will first foam, then the milk solids will begin to separate and settle at the bottom, gradually turning a rich golden-brown color. You’ll notice a distinct, enticing nutty aroma. This entire process typically takes about 5-7 minutes. As soon as the butter reaches this beautiful golden-brown stage and smells fragrant, immediately remove the pan from the heat to prevent it from burning. The residual heat will continue to cook it slightly.
4. **Toast the Walnuts:** Concurrently with the butter and pasta, toast the walnuts. In a separate small sauté pan, place the walnuts over medium heat. Dry-toast them, stirring frequently, until they become lightly browned and release a fragrant, nutty scent, which usually takes around 8-10 minutes. Alternatively, you can spread the walnuts on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 8 to 10 minutes, watching them closely to prevent burning. Once toasted, transfer the warm walnuts to a clean tea towel. Rub the walnuts vigorously within the towel to remove their papery skins. This might seem like a fussy step, but it significantly reduces any bitterness and enhances the nutty flavor and texture. Then, transfer the walnuts to a sieve and shake again to remove any additional loose skin fragments. Set the perfectly toasted and cleaned walnuts aside.
5. **Combine Pasta and Greens:** Once the orecchiette is cooked to al dente, quickly reserve about half a cup of the starchy pasta cooking liquid before draining. This liquid is a secret weapon for emulsifying the sauce and adding moisture if the dish becomes too dry; you might not need it, but it’s always good to have on hand. Carefully drain the hot pasta directly over the colander filled with the waiting greens. The steam and residual heat from the pasta will gently wilt the greens to perfection, infusing them with subtle pasta flavor.
6. **Finish the Dish:** Return the large sauté pan with the browned butter to medium or medium-high heat to warm it slightly. Add the drained pasta and the wilted greens directly into the pan with the brown butter. Sprinkle in the toasted walnuts and toss everything together thoroughly to ensure the pasta and greens are beautifully coated in the rich, nutty butter. Grate a generous amount of Pecorino or Parmigiano cheese over the top and toss again. Taste the dish and adjust seasoning as needed, adding more salt and freshly cracked pepper to your preference. Remember, if you salted your pasta water adequately, you might not need much additional salt. If the pasta seems a little dry, gradually add a tablespoon or two of the reserved pasta cooking liquid, tossing until the desired consistency is achieved. This reserved liquid is especially useful if you prepare the dish ahead of time and need to reheat it, but be mindful of its saltiness. Serve immediately, passing extra cheese at the table for those who desire more.