Flaky sea salt
1 pound orecchiette pasta
3 tablespoons cold-pressed olive oil
3 garlic cloves, grated on a rasp grater
1 3/4 cups heavy cream
One 8-ounce block mascarpone, torn into pieces
1 1/3 cups shredded pecorino (about 5 ounces; see Kitchen Note)
One 12-ounce jar marinated artichoke hearts, drained and halved lengthwise
One 8.5-ounce jar oil-packed sun-dried tomatoes, drained and chopped
5 ounces baby chard or baby spinach (about 5 cups)
Coarsely cracked black pepper
1/2 cup chopped pistachios, toasted, for garnish