Swiss Chard, Red Pepper and Goat Cheese Pasta
Hearty swiss chard, crunchy red pepper, and creamy goat cheese make the pasta load with flavors. A simple and delicious week-day meal that everybody enjoys.
such as olive or canola
mixed salad greens
kale, chard or collard, stemmed and well washed
sweet red bell peppers
diced into small cubes
red pepper flakes
or to taste, minced
salt and black pepper
freshly chopped, or 1 teaspoon dried
pasta, orecchlette (ear-shaped)
or other pasta
goat (chevre) cheese
toasted and chopped, or walnuts
Heat 1 tablespoon of the oil over medium heat in a large and heavy skillet or a cast iron pan, and stir in the chard stems and bell peppers. Cook, stirring often, until tender but still crispy, about 4 minutes. Stir in the chopped chard. Cook for about 3 minutes until the leaves are wilted.
Stir in the garlic, oregano, red pepper flakes and salt to taste, and cook for 30 to 40 seconds. Turn the heat to very low.
Bring a large pot of salted water to a boil, and add the pasta. Cook the pasta according to the instructions on the package. Drain and reserve 1 cup of cooking water.
Stir in about ½ cup of the pasta water to the pan with the greens and peppers. Stir in the goat cheese until the cheese melts and the mixture becomes creamy.
Return the drained pasta to the pan and gently mix with the greens, pepper and goat cheese mixture until well coated. Put up onto the serving plates and sprinkle some toasted nuts. Serve hot.