Golden Beet pastaSubmitted by: CALITOMUTIGER
IntroductionThis is a root to leaf recipe This is a root to leaf recipe
1/3 cup pine nuts
4 tablespoons extra-virgin olive oil, divided
2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
3 garlic cloves, minced
2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
12 ounces farfalle (bow-tie pasta)
1/3 cup grated goat cheese
Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to 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.
Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup goat. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user CALITOMUTIGER.
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OMG! This was delicious! And so filling. The golden beets are sweeter than the red. Make sure you wash your greens really good. Took a bit of time to make, but it was soooo gooood. I will definantely be making it again. I wonder if it would work with red beets when I can't fine the gold ones. - 3/27/11