Pasta with Greens, Goat Cheese and Raisins

• 1/3 cup golden raisins
• 1/3 cup fresh lemon juice
• 4 tablespoons olive oil
• 1 1/2 cups finely chopped red onion
• 3 garlic cloves, minced
• 1 bunch red or green Swiss chard (about 12 ounces), stems trimmed, leaves coarsely chopped
• 1 bunch beet greens (about 6 ounces), stems trimmed, leaves coarsely chopped
• 2 tablespoons minced peeled fresh ginger
• 1 1/2 tablespoons grated lemon peel
• 1 pound orecchiette (little ear-shaped pasta)
• 5 ounces soft fresh goat cheese (such as Montrachet)

1. Combine raisins and lemon juice in small bowl.
2. Set aside.
3. Heat 2 tablespoons oil in heavy large pot over medium-low heat.
4. Add onion and saute until tender, about 8 minutes.
5. Add garlic and saute until fragrant, about 1 minute.
6. Add Swiss chard, beet greens and raisin mixture.
7. Cover and cook until greens wilt, about 5 minutes.
8. Mix in ginger and lemon peel.
9. Season greens to taste with salt and pepper.
10. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
11. Drain.
12. Return pasta to pot.
13. Toss pasta with remaining 2 tablespoons olive oil.
14. Add greens and goat cheese.
15. Toss to combine.
16. Season to taste with salt and pepper.
17. Transfer pasta to large bowl and serve.

golden raisins, lemon juice, olive oil, red onion, garlic, red, beet greens, fresh ginger, orecchiette, goat cheese

Taken from www.epicurious.com/recipes/food/views/pasta-with-greens-goat-cheese-and-raisins-5885 (may not work)