I love the flavor of beets with goat cheese, so I planned a little simple beet salad. I wanted to use up the remaining cheese, so I paired it with chard over pasta. The results were a delightfully rich and super quick weeknight meal. There is nothing quite so decadent as slightly warm soft goat cheese.
Pasta with Swiss Chard, Mushrooms and Goat Cheese
We’ve been getting about 10 good sized chard leaves in each share. You may want a bit more green in your pasta, in which case, add your beet tops to the mix.
- chard leaves, chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, crushed
- juice of 1/2 lemon
- 1 Tbs EVOO
- salt and pepper
- crumbled goat cheese
Boil pasta according to package directions. Meanwhile, in a large pan, mix all ingredients except the goat cheese and cook about 10 minutes, or until the chard and mushrooms are nice and soft. Serve greens mix over pasta and top with goat cheese.