Fusilli with Wilted Greens, Goat Cheese and Raisins
Fusilli pasta tossed with wilted greens, goat cheese and lemon-infused 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 (such as Montrachet)
- 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 ground black 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.
Makes 4 to 6 servings.