Trouble With Toast

Recipe: Farfalle with Golden Beets, Beet Greens, and Pine Nuts | February 21, 2011

Howdy, howdy!  I’ve missed you, bloglets.  Here is the 30-second update: we stopped playing Fantasy TCAS because I was kicking my hubby’s ass so badly (and relatedly, that Target challenge was el stupido), I’ve been to Winston-Salem and back TWICE over the past two weeks, and now we are in NYC for the long weekend (thanks, dead Presidents).

In an effort to get back in the swing of things, I figured I’d write up this recipe while looking at the snow fall over Manhattan.  This is a nice winter dish, since the warm pasta is so comforting and it’s relatively easy to find golden beets (they had them aplenty at my local Whole Foods, where I was accosted by another shopper who wanted to know what they were and what I was going to do with them).  Husband and I both wished there were more greens in the dish – like all greens, they cook down a ton – but otherwise we really enjoyed the meal.  You could make the dish with regular beets, but the end result will be very pink pasta.

  • 1/3 cup pine nuts
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
  • 3 garlic cloves, minced
  • 2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
  • 12 ounces farfalle (bow-tie pasta)
  • 1/3 cup grated Parmesan cheese plus additional for serving

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.

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