Fusilli with Wilted Greens, Goat Cheese and Raisins

[Guest guest]

Fusilli with Wilted Greens, Goat Cheese and Raisins

 

1/3 cup golden raisins

1/3 cup fresh lemon juice

4 tablespoons olive oil

1 medium red onion, finely chopped

4 garlic cloves, minced

1 bunch red or green Swiss chard, stems trimmed, coarsely chopped

1 bunch beet greens, stems trimmed, coarsely chopped

2 tablespoons minced peeled fresh ginger

1 1/2 tablespoons grated lemon peel

salt and freshly ground black pepper to taste

1 pound fusilli pasta, cooked according to package directions

5 ounces soft fresh goat cheese

 

Combine raisins and lemon juice in small bowl. Set aside.

Heat 2 tablespoons oil in large pot over medium-low heat. Add onion and sauté

until softened. Add garlic and sauté about 30 seconds. Add Swiss chard, beet

greens and raisin mixture. Cover and cook, stirring occasionally, until greens

wilt, about 5 minutes.

Stir in ginger and lemon peel. Season greens to taste with salt and pepper.

Toss hot, fresh cooked pasta with remaining 2 tablespoons olive oil. Add greens

mixture and goat cheese. Toss to combine. Season to taste with salt and pepper

and serve. Serves 4 to 6.

 

 

 

 

Be a better pen pal. Text or chat with friends inside Mail. See how.