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Orecchiette with Rainbow Chard and Lemon

Our last two CSA's we've received beautiful bunches of rainbow chard. This recipe is a simple preparation that uses both the leaves and stems of the rainbow chard. Any hearty green will work in place of the rainbow chard if you would prefer to use something other than rainbow chard. Dave liked the zing from the lemon juice and zest in the sauce as well as the kick from the red pepper flakes. I made three servings with this but you could adjust the amount of pasta and servings based on how much rainbow chard you plan on adding into the dish.

Slightly adapted from Little Ferraro Kitchen.

-8 ounces uncooked orecchiette pasta
-1/4 cup reserved pasta water if needed for sauce
-1 tablespoon olive oil
-2 garlic cloves, minced
-1/2 teaspoon red pepper flakes
-1 large bunch of rainbow chard stems chopped and leaves roughly chopped
-Salt to taste
-1/4 cup freshly grated parmesan cheese
-Zest of 1 lemon
-Juice of 1 lemon
-3 eggs (1 per serving)

Boil water in a large pot and …

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