The simmering of the chard with garlic creates a silky texture for the chard with concentrated flavor. Use red chard for a faint pinkish hue to the finished dish!
3 large cloves garlic, lightly crushed, and peeled
big pinch red pepper flake
1 bunch chard, leaves cut into 1/2" ribbons, tender stems finely chopped
1 cup water
1/2 tsp kosher salt
1/4 cup golden raisins
12 oz orecchiette pasta, cooked al dente per package instructions
1/4 cup chopped toasted pistachios (see note)
freshly grated Grana Padano (see note)
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.
When garlic cloves are lightly golden (not too browned), add chard, water, and salt to pan.
Bring to a boil, then back off to a simmer, cover pan and let simmer for 5 minutes.
Remove lid from pan, add raisins, and return to a boil to cook off the liquid and plump raisins.
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.
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.
To toast raw shelled pistachios, place in a single layer on a small baking sheet and toast for 5-7 minutes at 350 in either an oven or toaster oven. Stir regularly, and when they smell toasty- they are! Remove and let cool before chopping.
Grana Padano is similar in style to, but milder than Parmigiano Reggiano, which is preferable in this dish so the cheese doesn't over power the other flavors.