Skip to Content

Farfalle with Golden Beets, Beet Greens and Pinenuts

Farfalle with Golden Beets, Beet Greens and Pinenuts

Sharing is caring!

I cannot believe it has been a full week with our recession proof meals that we have been sharing.  This recipe for Farfalle with Golden Beets, Beet Greens and Pinenuts came together quickly, making it perfect for a midweek dinner.  

Farfalle with Golden Beets, Beet Greens and Pinenuts

This recipe was inspired by one I saw in Bon Appetit.  The piece was about not wasting ingredients from steams all the way to using the cooking water as 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 was a fun new way not to waste even more of our veggies.  

We hope you enjoy recipe 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.
(Visited 408 times, 1 visits today)

Jess Feuerborn

Thursday 15th of July 2010

Great article! Your style is so fresh compared to most other bloggers. Thank you for posting when you get the chance to, I will be sure to subscribe!

Sarah

Tuesday 17th of February 2009

Love your recession dinner ideas!

susan c

Tuesday 17th of February 2009

I saw this in Bon Appetit and have been thinking about making it. So glad to have you taste test for me. I especially like the concept of using the beet greens.

Olga

Tuesday 17th of February 2009

I too love combination of beets and pine nuts. Blue cheese would have gone perfect with this dish too.

Kristin

Tuesday 17th of February 2009

Yummy... i thought at first it was butternut squash. I looooove beets though. Now you be nice to Lenny!