Goat Cheese Pasta with Micro Greens
1 (8 oz.) package kale rigatoni
1 (8 oz.) package rosemary garlic rigatoni
1 lb. smoked kielbasa (sliced)
1/4 cup goat milk cheese
2 tablespoons parmesan cheese
1 container brown mustard micro greens (approx. 1 cup)
1 container sunflower micro greens (approx. 1 cup)
4 medium cloves garlic (minced)
8 medium turnips (sliced) and about 1 cup turnip greens (chopped)
2 tablespoons butter
Cook pasta according to package directions. Strain and add goat milk cheese and parmesan cheese, set aside. To a large frying pan add butter, kielbasa and turnip roots. Cook over medium heat until turnips are slightly browned and softened, and kielbasa is slightly browned. Then add garlic and turnip greens, cook until greens start to wilt, then add micro greens and cook until just wilted (will not take very long). Remove from heat, add pasta, combine and serve.
Note: If you do not have any turnip greens or micro greens you and change things up by adding any type of greens that you like, maybe some arugula or kale. You can also use any type of rigatoni pasta you like, but I would suggest a thicker type of pasta for this recipe, which is why I used the rigatoni.