1 hour ago
Monday, May 2, 2011
That's all I have to say about how this pasta dish turned out.
What a nice surprise. Using ingredients that I had on hand, this made for a delicious vegetarian dinner.
I found some little golden beauties at the grocery store (shocking) and grabbed them immediately. I used a half of a red onion that was left in the fridge, and a vidalia onion.
If you use only red beets, the pasta will turn pink, I can guarantee it.
I used both red and baby golden beets for this dish but next time I will use only the yellow, and why waste the beet greens? Throw them in too.
Farfalle w/ Beets, Feta & Pine Nuts:
8 oz. package of farfalle (bowties) pasta
2 bunches of golden baby beets
1 red onion, sliced
1 white onion, sliced
2 large garlic cloves, chopped
reserved beet greens w/ stems, washed and sliced into 4" pieces
kosher salt & pepper
2 tbsp balsamic vinegar
1/4 cup pine nuts
1/3 cup feta cheese (optional)
1/4 cup reserved pasta water
To roast the beets: (roast red and yellow beets separately)
Wash the beets and cut off the greens, leaving about 2" of stems left on.
Make a foil packet for the beets, and drizzle with olive oil and kosher salt.
Fold up the packages and roast in a 400F oven for about an hour, until beets are tender.
When cool enough to handle, slip off the skins and cut the beets into quarters or dice.
While the pasta water is boiling, prepare the onions and beet greens.
In a large skillet (big enough to hold the pasta), heat olive oil and cook the onions on medium heat for about 6 minutes. Now add the garlic, and saute another minute.
Add the beet greens and cook with the onions for an additional 6 minutes, until the greens and stems are wilted and soft. Add the pine nuts at the last minute to the skillet.
Splash with the balsamic vinegar and turn off heat.
Once your pasta is done, save 1/4 cup of the starchy water and add it to the greens and onions in the skillet. Add your pasta and toss to combine everything.
Transfer to a large serving platter and carefully mix in your beets and top with feta cheese.