New Spring Green Salad of Orach, Beets Greens, and Frisee topped with Strozzapreti Pasta and Goat Ch

New Spring Green Salad of Orach, Beets Greens, and Frisee topped with Strozzapreti Pasta and Goat Cheese

Serves 2-4

Frisee Endive Greens

Beet Greens, Larger ones chopped, smaller ones kept whole, and if any of the beet greens have a small root then cut those little toots off and use them in the salad just raw

Aurora and Darki Purple Orach

3-4 cups of Strozzapreti Pasta (Montebello Italian Organic Pasta), cooked and drained, and leaving in the pot covered to stay warm reserving some of the pasta water to add back to the pasta when mixing so it is not longer sticky.

2-3 T of toasted and crushed fennel seed in a mortar and pestal, or you can put it in a coffee bean grinder. To toast the seed just heat a skillet and swirl the fennel seed till fragrant and slighlty goldened

1- 2 cups of raisins

2-4 T of olive oil, plus extra for greens

Salt and Pepper to taste

Splashes of white wine vinegar, plus extra for greens

2-4 oz of soft goat cheese

To assemble all of this, into serving bowls, first get all your greens tossed and into large serving bowls.  If you would like you could toss a little bit of olive oil and white wine vinegar with the greens before putting then into the serving bowls.

Then you will mix all the other ingredients into the cooked pasta

Add your reserved pasta water first and stir till past loosens up

Then add crushed fennel seed, oil, salt, and pepper, and vinegar

Put the warmed pasta on top of everyone's greens, exposing some of the greens without tossing completely

Top with goat cheese and serve immediatly so the pasta is warm