Farfalle With Golden Beets, Beet Greens And Pine Nuts
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Pine Nut4 tbsps
Extra-Virgin Olive Oil (divided)Directions:
1
Heat heavy large skillet over medium heat
2
Add pine nuts and stir until lightly toasted, about 3 minutes
3
Transfer to small bowl
4
Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes
5
Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer
6
Add garlic and stir 2 minutes
7
Scatter beet greens over onions
8
Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes
9
Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes
10
Using slotted spoon, transfer beets to medium bowl
11
Return water to boil
12
Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally
13
Drain, reserving 1 cup pasta cooking liquid
14
Return pasta to pot
15
Stir onion-greens mixture and beets into pasta
16
Add pasta cooking liquid by 1/4 cupfuls to moisten
17
Season with salt and coarsely ground black pepper
18
Stir in 1/3 cup Parmesan cheese
19
Divide pasta among shallow bowls
20
Sprinkle with pine nuts
21
Serve, passing additional cheese
22
Heat heavy large skillet over medium heat
23
Add pine nuts and stir until lightly toasted, about 3 minutes
24
Transfer to small bowl
25
Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes
26
Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer
27
Add garlic and stir 2 minutes
28
Scatter beet greens over onions
29
Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes
30
Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes
31
Using slotted spoon, transfer beets to medium bowl
32
Return water to boil
33
Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally
34
Drain, reserving 1 cup pasta cooking liquid
35
Return pasta to pot
36
Stir onion-greens mixture and beets into pasta
37
Add pasta cooking liquid by 1/4 cupfuls to moisten
38
Season with salt and coarsely ground black pepper
39
Stir in 1/3 cup Parmesan cheese
40
Divide pasta among shallow bowls
41
Sprinkle with pine nuts
42
Serve, passing additional cheese