I cannot believe it has already been a full week to our recession proof meals that we are sharing.  This recipe for Farfalle with Golden Beets, Beet Greens and Pinenuts comes together quickly and is loaded with fresh flavors.  

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This recipe was an idea from Bon Appetit, and is all about not wasting ingredients all the way to using the cooking water for added flavor.  I will say that we both loved this recipe as well as the flavor profile.  Beets are definitely one of our favorite ingredients and using the greens is a fun new way not to waste our veggies.   

We hope you enjoy this as much as we did!

Recipe:  Farfalle with Golden Beets, Beet Greens, & Pine Nuts

Ingredients:

  • 1/3 cup pine nuts
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 large onions small dice
  • 3 garlic cloves, minced
  • 2 bunches golden beets with fresh healthy greens; beets peeled, each cut into 4 wedges, greens cut into 1 inch wide strips
  • 12 ounces farfalle pasta
  • 1/3 cup grated Parmesan cheese for serving

How To:

  1. Heat heavy large skillet over medium heat.  Add pine nuts and stir until lightly toasted, about 3 minutes.  Transfer to small bowl.  Add 2 tablespoons oil and onions to the same skillet and saute until beginning to soften and turn golden about 10 minutes.  Reduce heat to medium-low and continue to saute until onions are tender and browned, about 30 minutes longer.  Add garlic and stir 2 minutes.  Scatter beet greens over onions.  Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
  2. Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes.  Using a slotted spoon, transfer beets to a medium bowl.  Return water to boil.  Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally.  Drain, reserving 1 cup pasta cooking liquid.  Return pasta to pot.
  3. Stir onion-greens mixture and beets into pasta.  Add pasta cooking liquid by 1/3 cupfuls to moisten.  Season with salt and coarsely ground black pepper.  Stir in 1/3 cup Parmesan cheese.  Divide pasta among shallow bowls.  Sprinkle with pine nuts.
  4. Serve.
  5. Eat.

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