Wednesday, March 2, 2011

Beet Pasta

John has a seriously growing obsession with beets. The only other beet recipe I've posted here is Chicken with Roasted Root Vegetables, but I feel like we eat them all the time. I was looking around at the Bon Appétit website the other day and as soon as I came across this recipe I knew it would be an instant favorite in my house. Plus, I used red beets and then we got to eat pink pasta. Score.

Farfalle with Beets and Spinach
Adapted from Bon Appétit 

The recipe calls for a few things that I either couldn't find or didn't have. First were the golden beets. Normally my local grocery has delicious golden beets with beautiful beet greens. But of course, the one time I really wanted golden beets with beautiful beet greens, they were out. I resorted to using red beets (which is why my pasta turned pink) but the greens weren't exactly beautiful. I substituted spinach and it was delicious! If you can find beets with nice looking greens, use those instead of the spinach that I used in the recipe.

cup pine nuts
2 large bunches of beets (golden or red, depending on what color you want your pasta), peeled and cut into 8 wedges
2 tbsp olive oil
2 large onions, chopped
3 cloves garlic, minced
8 oz spinach
12 oz Farfalle pasta
cup Parmesan cheese

Bring a large pot of salted water to a boil. Boil beets until tender, about 10 minutes. Using a slotted spoon, drain beets. Return the water to a boil and cook the pasta according to package directions. Drain, reserving 1 cup cooking liquid, and keep pasta warm.

Meanwhile, in a large skillet, toast the pine nuts over medium heat, tossing often, 4-5 minutes until lightly browned. In the same skillet, heat 2 tbsp olive oil over low heat. Cook the onions on low until lightly browned, stirring occasionally, about 10 minutes. Add the garlic and cook, stirring, for about 1 minute. Add the spinach (or beet greens) in bunches and sauté until wilted, 5-7 minutes.

In a large bowl, mix the pasta, beets, greens, and Parmesan cheese. Add enough of the cooking liquid, about ¼ cup at a time until sufficiently moistened. Mix until combined. Season to taste with salt and pepper. To serve, sprinkle with additional Parmesan cheese and toasted pine nuts.


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