Swiss Chard with Cream and Pasta

Swiss Chard is sweet and buttery when fresh.  Here is a recipe that is yummy, be sure to pick up the fresh Swiss chard at your Farmers’ Market. 

• 1 lb. Swiss chard
• 1/4-cup butter
• 1-cup heavy cream
• 8 oz. pasta, uncooked
• Salt and pepper to taste

Cut ribs from the greens. (Use greens in a fresh salad). Chop ribs into 1/2-inch pieces.  Blanch ribs in lightly salted boiling water for 3 minutes, drain.  Melt butter in a saucepan on medium heat.  Add drained, blanched ribs and simmer for 4 minutes.  Add heavy cream and cook until cream reduces by two-thirds.  Cook pasta according to package directions, drain well.  Mix creamed chard with pasta, season lightly with salt and pepper.