Orecchiette With Sautéed Greens And Scallion Sauce

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3/4 pound orecchiette pasta

4 tablespoons unsalted butter

1 bunch of scallions, thinly sliced

3 garlic cloves, thinly sliced

3/4 cup dry white wine

Salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

One 5-ounce bag of baby arugula

6 large Swiss chard leaves, stems and central ribs discarded, leaves coarsely chopped

1/4 cup mascarpone cheese

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