Chard (8 cups)
in a large bowl and cover with cold water. Let sit for five minutes to allow any dirt to settle. Scoop greens from water and place in a large colander to drain. Any water clinging to the leaves is just fine.
Fill a large pot with water and bring to a boil. Add
Kosher Salt (1 Tbsp)
and stir in the
Orecchiette Pasta (8 oz)
In a large sauté pan, melt the
Unsalted Butter (1/3 cup)
over medium heat. Once the butter begins turning brown and smelling nutty, turn off the heat.
Meanwhile, in a small sauté pan over medium heat, toast the
Walnuts (1 cup)
until they become lightly browned and fragrant, about 10 minutes.
Place the toasted walnuts in a tea towel and rub together to remove papery skin. Transfer walnuts to a sieve and shake again to remove any additional skin. Set aside.
Boil pasta till al dente. Reserve 1/2 cup of the cooking liquid and set aside. Drain pasta directly over the colander filled with the greens.
Bring the brown butter back up to temperature over medium or medium-high heat; add the pasta and greens to the pan. Add the walnuts and toss to coat. Sprinkle
Pecorino Romano Cheese (1/4 cup)
over top and toss again. Taste. Add more
Salt (to taste)
Freshly Ground Black Pepper (to taste)
. If necessary add some of the pasta cooking liquid to the pan.
Serve pasta, grating more cheese over the top if desired.