From the blog For Love of the Table
1 bunch Red Chard, ribs removed and leaves cut cross-wise in 1/4- to 1/2-inch ribbons
2 to 3 T. olive oil
1 large clove garlic, minced
a generous pinch hot pepper flakes
1/2 lb. linguine
3 1/2 to 4 oz. (1/2 cup) whole milk ricotta
pinch nutmeg
1/3 c. (1 oz.) finely grated Pecorino
1 oz. (1/4 cup) walnuts, lightly toasted and finely chopped
Rinse the chard in several changes of water. Transfer to a colander and set aside.
Place a tablespoon of oil in a wide sauté pan with the garlic and pepper flakes. Place the pan over moderate heat and cook until the garlic is sizzling and fragrant. Add the chard (along with any water clinging to the leaves) to the pan a handful at a time. Using a tongs, turn the chard to coat it in the oil as you add each successive handful to the pan. Season very sparingly with salt (the volume of greens is going to reduce significantly) and increase the heat to moderately high. Cook until the chard has collapsed. Reduce the heat slightly and continue to cook, stirring/turning occasionally, until the chard is tender, all of the water has evaporated and the collapsed chard has begun to sizzle a bit in the oil. If the chard is not yet tender when the water has evaporated, reduce the heat to the lowest setting, cover the pan and continue to cook until tender. Uncover and set aside.
While the chard cooks, place the ricotta in a small bowl along with a pinch of nutmeg, a drizzle of olive oil (1/2 T?) and some freshly ground black pepper. Whisk until smooth and set aside.
Bring a large pot of water to the boil. Season well with salt (it should taste salty—you'll want at least 1 to 1 1/2 teaspoons per quart of water). Add the linguine and cook until almost al dente. Ladle out a cup or so of the pasta water and continue to cook the pasta.
Add a quarter cup of the pasta water to the ricotta and whisk until smooth. Whisk in 1/4 cup of the Pecorino. Taste and add salt if necessary.
When the linguine is al dente, drain in a colander. Return the linguine to the pot and add the chard along with a drizzle (1/2 T.?) of olive oil and half of the walnuts. Toss to separate and distribute the chard. Pour the ricotta mixture over and toss, adding more pasta water as necessary to obtain a light, smooth sauce that clings to the pasta, but is not sticky or tight (you may need as much as another 4 to 5 tablespoons of pasta water). If you like, finish with another drizzle of olive oil. Taste and correct the seasoning.
Divide the pasta among serving plates and top with the remaining walnuts and Pecorino. Serves 2 to 3 as an entrée.
Note: Recipe is easily be doubled to serve 5 or 6.
http://www.forloveofthetable.com/2013/03/linguine-with-swiss-chard-ricotta.html