Farfalle With Golden Beets Beet Greens And Pine Nuts Food
FARFALLE WITH GOLDEN BEETS, BEET GREENS AND PINE NUTS
Provided by Jeanne Thiel Kelley
Categories Pasta Vegetarian Low Cal High Fiber Dinner Pine Nut Beet Healthy Potluck Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 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, about 30 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.
- 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 Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.
BEET GREENS WITH RAISINS AND PINE NUTS
From 'Vegetarian' by Linda Fraser with only a few small changes. Baby spinach or Swiss chard can be used instead of beet greens. Reminder: beet greens and Swiss chard require a little longer cooking time than baby spinach. For a less aggressive garlic presence, use mildly-flavored garlic whistles/scapes. Final comment: I thought the recipe was lacking something to take the dish to the next level. What pairs well with beets/beet greens? Ah, allspice!
Provided by COOKGIRl
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Note: you don't need to remove the beet green stalks unless they are woody and/or thick.
- Place the raisins in a small heat proof bowl. Pour boiling water over the raisins and let soak for 10 minutes. Drain.
- Meanwhile, cut the bread slice up into small cubes. (Directions say to discard the crust but I don't do that because I consider it a waste).
- Heat up 2 tablespoons of the olive oil on medium heat and saute the bread cubes until golden. Drain.
- Heat the remaining olive oil in the pan and saute the pine nuts until they begin to turn golden color.
- Add the beet greens, allspice and garlic.
- Cook quickly (lower heat if necessary to avoid burning) and cook just until beet greens start to wilt.
- Stir in the drained raisins and season with salt and pepper to taste.
- Transfer the greens to a serving platter.
- Sprinkle with the croutons and serve hot.
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FARFALLE WITH GOLDEN BEETS, BEET GREENS, AND PINE NUTS ...
Farfalle with Golden Beets, Beet Greens, and Pine Nuts. By Jeanne Thiel Kelley. Photography by Kana Okada. December 14, 2008. 4.3 …
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4.3/5 (27)Estimated Reading Time 1 minServings 4-6
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4.3/5 (27)Estimated Reading Time 1 minServings 4-6
- Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 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, about 30 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.
- 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 ¼ cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in ⅓ cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.
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