Orecchiette with Swiss Chard, Raisins, and Pistachios

Directions

1. Heat 2 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil in a wide and deep sauté pan over medium high heat with garlic cloves and red pepper flake.

2. When garlic cloves are lightly golden (not too browned), add chard, water, and salt to pan.

3. Bring to a boil, then back off to a simmer, cover pan and let simmer for 5 minutes.

4. Remove lid from pan, add raisins, and return to a boil to cook off the liquid and plump raisins.

5. Drain pasta (reserve water) and add pasta to pan with sauce, tossing to coat immediately. If the sauce seems dry, add a small splash of the reserved pasta water.

6. Divide pasta amongst four plates, sprinkle chopped pistachios over top, drizzle a 1/2 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil on each portion, and top with the cheese.