Pasta with Rainbow Chard and Bacon
 
 
Makes 4 servings
Ingredients
  • 8 ounces creste di gallo or other short pasta
  • 4 ounces bacon, diced
  • 1 tablespoon black truffle butter (see notes)
  • 1 pound rainbow chard, stalks diced and leaves roughly chopped
  • 5 green onions, thinly sliced
  • ½ cup diced orange bell pepper
  • ½ cup frozen roasted corn
  • ½ cup frozen peas
  • ½ cup grated Pecorino Romano cheese, plus more for serving
Instructions
  1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1 cup cooking liquid, and transfer to a large bowl.
  2. In the same pot used to cook the pasta, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes. Remove bacon from pot and set aside on paper towels to drain.
  3. Add butter to pot and melt over medium heat. Add chard stalks, green onions and bell pepper and cook, stirring occasionally, until tender, 3-4 minutes.
  4. Add chard leaves, corn and peas and cook, stirring occasionally, until chard is just barely wilted and corn and peas are heated through, about 3 minutes.
  5. Add cooked pasta and bacon and Pecorino Romano cheese and toss gently to combine. If necessary, add some of the reserved cooking liquid to loosen the sauce. Top with additional Pecorino Romano cheese.
Notes
I used Fabrique Délices black truffle butter, but you can substitute unsalted butter if it's more convenient.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pasta-with-rainbow-chard-bacon/