Recipe: Pasta with Greens, Goat Cheese and Raisins

PASTA WITH GREENS, GOAT CHEESE AND RAISINS

1/3 cup golden raisins (or dark raisins)
1/3 cup freshly squeezed lemon juice
1 large red onion
3 cloves garlic
3 tablespoons olive oil, divided use
1 pound orecchiette (little ear-shaped) or similar-shaped pasta
1 bunch red or green Swiss chard (about 12 ounces)
1 bunch beet greens (about 6 ounces)
2-inch piece fresh ginger root
Zest from 1 lemon
Salt and freshly ground black pepper to taste
5 ounces soft goat cheese, cut into small pieces

Bring large pot of salted water to boil.

In a small bowl, combine raisins and lemon juice; set aside.

Finely chop onion and mince garlic.

In a large pot or wok over medium-low heat, heat 2 tablespoons of the oil. Add onion and cook, stirring occasionally, until softened, about 8 minutes. Add garlic and cook, stirring occasionally, just until fragrant, about 1 minute.

Add pasta to boiling water and cook according to package directions.

Meanwhile, remove and discard stems from chard and beet greens. Rinse, drain and dry chard and greens. Coarsely chop leaves; set aside.

Mince ginger and grate or peel and mince yellow zest from lemon; set aside.

Drain pasta; return it to pot, drizzle with remaining 1 tablespoon of oil and set aside.

Add chard, greens and raisin mixture to onions, cover and cook just until greens wilt, about 5 minutes. Remove pot from heat.

Add ginger, lemon zest and salt and pepper to taste and toss to combine. Add cooked greens and goat cheese to pasta and toss to combine. Transfer pasta to individual plates and serve immediately.

Servings: 4
Adapted from source: Bon Appetit Quick and Delicious