Farfalle with Golden Beets, Beet Greens and Pine Nuts

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Makes: 4 servings adjust

Directions

Ingredients

  • 1⁄3 cup Pine Nuts, toasted
  • 2 large Onion, quartered lengthwise through root end, sliced crosswise (about 4 cups)
  • 3 cloves Garlic, minced
  • 1 bunch golden beets, with greens, beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips

Step 1

Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about30 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.

Ingredients

  • 12 ounces Farfalle Pasta
  • 4 tablespoons Extra Virgin Olive Oil

Step 2

Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transferr 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.
 

Step 3

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 Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts and additional cheese.
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