Beet and Walnut Pasta
Everything I've been eating has been meaty, heavy, and custardy. I'm ready for a break. This is simple and light and probably the only things you need to make sure you have for this are the beets, the pasta, and the parmesan. All the other ingredients you will already have on hand or you can alter.
1 pound Pasta
1 bunch of beets or 2 bunches of baby beets with greens
toasted walnuts, pine nuts, or almonds
a few cloves of garlic
1/4 teaspoon red pepper flakes
grated Parmesan cheese
1. If the beets are small, boil them in water until they are fork-tender. If they're large beets, wrap them tightly in foil and bake them in a 400 degree oven until they are tender. Let them cool, peel them, slice them, and dress them in balsamic vinegar.
2. Wash the beet greens well, slice them, and sauté them in a pan with olive oil, sliced garlic, and red pepper flakes. Season with salt and set aside.
3. Cook the pasta in salted hot water according to the package directions and strain.
4. Toss together the pasta, greens, beets, and nuts. Sprinkle generously with parmesan and season with salt and pepper.
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