Goat Cheese Pasta

Originally I set out at the beginning of the week to make this lovely looking Orecchiette with Greens, Mozzarella and Chickpeas from the latest Food and Wine. However, by the end of the week when I didn't feel like drying and then frying my chickpeas, I turned the food and wine recipe into my own little Goat Cheese Pasta invention. It turned out pretty darn good, though next time I would add a little less goat cheese or mozzarella, as much as I love my cheese.

Ingredients:
1 package of your favorite uncooked sausage
1 pablano chile
1 onion
1 lb of grape/cherry tomatoes
1 head of kale or bok choy (or your favorite leafy green)
~ 1 lb of your favorite type of pasta
3 oz goat cheese
2 oz mozzarella
1/4 c. of freshly grated Parmesan cheese

1. Get a pot of water started for your pasta on the back burner.

2. Take the sausage and begin cooking it. While it cooks slice your onion in thin strips, as well as your pablano chile (I just sliced it thinly cross-wise, so I had circles of it). If you don't like spice also take out the seeds of your chile. Slice your tomatoes into quarters lengthwise.

3. Add all of your veggies (except the Kale/Bok Choy) and let them start cooking with the sausage.

4. Once your water boils add your pasta.

5.  Slice your leafy green into strips. When the pasta is about 2-3 minutes from being done then add the leafy greens to the sausage mixture. Once wilted turn off the burner.

6. Drain your pasta and add it to a serving dish again or the pot. Then add the sausage mixture and the goat and mozzarella cheeses. Serve with the parmesan cheese and enjoy!

I think I adjusted here for putting in less cheese since I thought it was too much originally and I am a rather cheesey person :)