Orecchiette with Mixed Greens and Goat Cheese

2-1/2  ounces		dried orecchiette pasta
4  ounces		Mediterranean-style mixed salad greens
2  tablespoons		sun-dried tomatoes (packed in olive oil), chopped
1/2  ounce		goat cheese, crumbled
2  tablespoons		grated Parmesan, plus more for garnish
1  pinch		salt
1  pinch		freshly ground black pepper

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Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.

In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.