Orecchiette with Mixed Greens and Goat's Cheese

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Ingredients

  • 115g dried orecchiette pasta
  • 75g Mediterranean-style mixed salad greens
  • 15g sun-dried tomatoes (packed in olive oil), chopped
  • 15g goat cheese, crumbled
  • 15g grated Parmesan, plus more for garnish
  • Pinch salt
  • Pinch freshly-ground black pepper

Use imperial measurements

Method

How to make Orecchiette with Mixed Greens and Goat's Cheese

1) 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 mins. Drain pasta, reserving 120ml of the water.

2) In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta 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.

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