Orecchiette with Mixed Greens and Goat Cheese
1 cup dried orecchiette* pasta
2 cups Mediterranean-style mixed salad greens
2 tbsp sun-dried tomatoes—packed in olive oil, chopped
1 tbsp goat cheese, crumbled
2 tbsp Parmesan, grated—plus more for garnish
Pinch of salt
Pinch of pepper
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 8–10 minutes.
Drain pasta, reserving ½ 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 ½ cup of the reserved pasta water. Toss to combine and wilt the greens.
Season with a pinch each of salt and pepper.
Garnish with additional Parmesan, if desired, and serve.
Pairs Well With
*ORECCHIETTE [oh-rayk-kee-EHT-tay] - Italian for "little ears," referring culinary to tiny disk-shaped pasta.