Orecchiette with Mixed Greens and Goat Cheese

• 1 pound orecchiette (small, disk-shaped pasta)
• 8 ounces Mediterranean-style mixed salad greens
• 1/2 cup chopped sun-dried tomatoes (packed in olive oil)
• 3 ounces (about 1/3 cup) crumbled fresh goat cheese
• 1/2 cup freshly grated Parmesan cheese
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3. Drain the pasta, reserving 1 cup of the pasta water.
4. Place the salad greens in a large serving bowl and top with the warm pasta and 1/2 cup of the reserved pasta water.
5. Toss to combine and wilt the greens.
6. Add the sun-dried tomatoes, cheeses, salt, and pepper.
7. Toss to combine, adding the remaining 1/2 cup of pasta water if necessary.
8. Serve.

orecchiette, salad greens, tomatoes, goat cheese, parmesan cheese, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/orecchiette-with-mixed-greens-and-goat-cheese-394268 (may not work)