Monday, May 18, 2009

Pasta with Garden Greens

Joan Caine’s Whole Wheat Pasta with Greens, Herbs and Goat Cheese.:
Serves 4

10-12 oz whole wheat linguine or spaghetti
4-5 cups finely chopped chard leaves, spinach, arugula
2-3 T. minced herbs (mint, dill, chervil, tarragon, chives)
3-4 T. Good quality extra virgin olive oil
4 oz goat cheese, crumbled (I like to use Port Madison plain Chevre)
Sea salt and freshly ground pepper

Mix together the chard and other chopped tender leaves, herbs and olive oil. Let sit while you prepare the pasta. Once the pasta is al dente, drain briefly and immediately toss with the greens, herbs and olive oil. Add the crumbled cheese and toss gently, season with salt and pepper. Serve with additional olive oil.

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