Orecchiette With Sautéed Greens And Scallion Sauce

I enjoyed this but not as much as I expected.  We are big scallion fans here, but while it wasn't bad, we were just like meh.  We are deleting it. The next day, it was less tasty.

Orecchiette With Sautéed Greens And Scallion Sauce
3/4 lb orecchiette pasta
4 T  unsalted butter
1 bn of scallions,thinly sliced
3    garlic cloves,thinly sliced
3/4 c  dry white wine
Salt and freshly ground pepper
2 T  extra-virgin olive oil
One 5-ounce bag of baby arugula
6    large Swiss chard leaves stems and central ribs -discarded, leaves
1/4 c  mascarpone cheese
[Note: Our Pairing Suggestion   For these orecchiette, Chris
Blanchard suggests pouring a Sauvignon Blanc from the Loire Valley in
France, which has a lightly grassy zestiness, such as a Pouilly-Fumé or
a  Sancerre.   ]
1. In a large pot of boiling salted water, cook the orecchiette until
al dente. Drain, reserving 1/4 cup of the cooking water.
2. Meanwhile, in a medium saucepan, melt the butter. Add the sliced
scallions and garlic and cook over low heat until softened, about 5
minutes. Add the white wine and cook over moderate heat until reduced
by half, about 5 minutes. Add 1/2 cup of water and puree the mixture in
a blender until smooth. Season the scallion sauce with salt and pepper.
3. Wipe out the pasta pot and heat the olive oil in it. Add the
arugula and Swiss chard; cook over high heat until wilted, 5 minutes.
Add the pasta, scallion sauce and the reserved pasta cooking water and
simmer, tossing and stirring, until the sauce is thick, about 3 minutes.
Stir in the mascarpone, season the pasta with salt and pepper and
serve.