 Summary
When I originally made this recipe I used Goat Cheese, medium Shells and Spring Salad Greens. The Goat Cheese was a bit much for Texan taste buds...nuff said.
Cookware used in Recipe
 4 Quart Sauce Pan with Cover View
Prep Time
15 Minutes
Servings
6 - 8
 Ingredients:1 cup dried Orecchiette pasta 2 cups Mediterranean-style mixed salad greens 2 tablespoons sun-dried tomatoes (packed in olive oil), chopped 2 tablespoons Feta cheese, crumbled 2 tablespoons grated Parmesan, plus more for garnish Pinch salt Pinch freshly ground black pepper
Directions: Bring a 4 Quart Sauce Pan of oiled water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, al denté, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving ½ cup of the water. Do not rinse pasta.
In medium bowl, mix the salad greens with the sun-dried tomatoes, Feta 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 to taste. Garnish with additional Parmesan. Serve. |
