Orecchiette with Crème Fraîche | culture: the word on cheese
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Orecchiette with Crème Fraîche

Orecchiette with Crème Fraîche, Swiss Chard, and Toasted Walnuts

Becca Haley-Park
Creamy, bright, and oh-so-comforting, this simple pasta recipe can also be made with fresh or frozen tortellini.


  • 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


  • Bring a large stockpot of salted water to a boil. Add pasta and cook according to package directions.
  • Meanwhile, whisk crème fraîche, 2 tablespoons olive oil, lemon juice, lemon zest, parsley, and honey together in a large bowl. Season with salt and pepper.
  • Heat oil in a large sauté pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add chard and sauté until just wilted. Season with salt and pepper. Remove from pan and set aside.
  • Wipe pan clean. Add walnuts. Toast over medium heat 3-4 minutes or until golden brown and fragrant.
  • Toss cooked pasta with crème fraîche sauce and divide among plates. Garnish each with a scoop of Swiss chard, a sprinkling of walnuts, and a few grinds of black pepper.

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

Photographer Felicia Perretti

As a commercial photographer specializing in food and beverage photography Felicia Perretti and her team don’t just create unique imagery for your needs, but layout an innovative plan discussing the idea, brand, and audience you are reaching. Felicia works out of New York and Philadelphia working nationally with various food clients.

Stylist Lisa Russell

Lisa Russell is a Philadelphia based prop and food stylist and art director for print and film. Lisa has extensive advertising and editorial experience and a vast knowledge of Philadelphia and New York styling resources.