By: Adapted from www.bonappetit.com.
This pasta dish with caramelized onions and lots of garlic is a lovely way to use beets and beet greens. Use gold beets, or you’ll end up with pink pasta!
Time: Preparation 20 mins
Cooking 45 mins
Serving: 4 Servings
Ingredients
- 4 T olive oil
- 2 onions
- 3 clv garlic
- 2 bn gold beets
- 12 fl oz farfalle
- salt
- black pepper
- 0.333333 c grated parmesan cheese
- 0.333333 c pine nuts
Preparation
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Saute the onions about 10 minutes, until they begin to turn golden and tender. Reduce heat to medium-low, and continue to cook, stirring occasionally, for 30 more minutes, until the onions are very tender and browned. Stir in the garlic, and cook, stirring, for 2 minutes. Add the beet greens to the pan, drizzle with the last 2 tablespoons of olive oil, then cover and cook another 5 minutes, until the greens are tender.
Bring a large saucepan of salted water to a boil, and cook the beets in it about 10 minutes, until easily pierced with a paring knife. Use a slotted spoon to remove beets and place them in a bowl.
Return the water to a boil, and cook the pasta according to package directions, until al dente. Reserve 1 cup of the pasta water, and drain. Return the pasta to the saucepan, and transfer the onions and greens mixture into the pot of pasta. Stir in some of the pasta cooking liquid, 1/4 cup at a time, until the mixture is somewhat creamy. Stir in the Parmesan cheese, and season with salt and pepper. Serve pasta hot, topped with the toasted pine nuts.
