Prep Time: 15 min Cook Time: 10 min Level: Easy, Serves: 6
Ingredients:
1 cup dried orecchiette pasta
2 cups Mediterranean-style mixed salad greens
2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
1 tablespoon goat cheese, crumbled
2 tablespoons grated Parmesan, plus more for garnish
Pinch salt
Pinch freshly ground black pepper
Directions
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.
In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.
I used ricotta and spinach stuffed tortellini instead of the oreccchiette and it made a delicious substitute.
Verdict: Everyone enjoyed this at our weekly FLOCK gathering. This one's a keeper!!
YUM. I don't know that chef!
ReplyDeleteI'll look into him. Sounds Italian!
Try Trader Joe's goat cheese log covered with cranberries!