Pasta shells with sun-dried tomatoes, goat cheese and green salad

Ingredients:

• 1 cup orecchiette pasta (ears)
• 2 cups Mediterranean salad mix
• 2 tbsp sun-dried tomatoes (canned in olive oil), chopped
• 1 tbsp goat cheese, crumbled
• 2 tbsp grated Parmesan, plus extra for serving

Preparation:

1. In a medium saucepan, fill the pan with water, add salt, and bring to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 8-10 minutes. Then remove 0.5 cups of water and set aside. Drain the remaining water.
2. In a medium bowl, combine the salad greens with sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and pour over 1/2 cup of the cooking water. Stir until the greens are cooked and wilted. Season with salt and pepper to taste. Sprinkle with more Parmesan cheese, if desired, and serve.