Orecchiette with Crème Fraîche | culture: the word on cheese
Creamy, bright, and oh-so-comforting, this simple orecchiette with crème fraîche pasta dish can also be made with fresh or frozen tortellini
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Cooking tools:
- Microplane
- Stockpot
- Saute pan
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Stove
- Plate
Ingredients
- Salt
- 16 ounces dried oriecchiette or fresh or frozen tortellini
- 1 cup crème fraîche
- 3 tablespoons olive oil (divided)
- 2 teaspoons lemon juice
- Zest of 1 lemon
- 2 teaspoons chopped fresh parsley
- ⅛ teaspoon honey
- Ground black pepper (to taste)
- 1 clove garlic (chopped)
- 1 bundle Swiss chard (ribs removed and leaves chopped (4 cups loosely packed))
- ¼ cup chopped walnuts
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