Wednesday, January 30, 2008

Orecchiette with Mixed Greens and Goat Cheese

From Every Day Pasta – Giada DeLaurentiis

1lb orecchiette (small, disk-shaped pasta)
8oz Mediterranean-style mixed salad greens
½ C chopped sun-dried tomatoes (packed in olive oil)
3 ounces (about 1/3 cup) crumbled fresh goat cheese
½ C freshly grated Parmesan cheese
¾ tsp salt
¾ tsp freshly ground black pepper

Bring a large 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, 8-10 minutes. Drain the pasta, reserving 1 cup of the pasta water.
Place the salad greens in a large serving bowl and top with the warm pasta and ½ cup of the reserved pasta water. Toss to combine and wilt the greens. Add the sun-dried tomatoes, cheese, salt, and pepper. Toss to combine, adding the remaining ½ cup of pasta water if necessary.

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