Pasta with Golden Beets, Greens and Pancetta
Beet greens are a terrific source of vitamins and minerals, don’t throw them away! They are terrific sautéed with olive oil, salt and pepper, and this one dish meal uses both the sweet golden beets and their greens.
2 tablespoons extra virgin olive oil
One 1/2-inch thick piece pancetta, cut into fine dice
4 garlic cloves, minced
1/2 cup finely chopped onion (or red scallion)
Bunch beet greens, washed, spun dry tough stems removed, and cut into 1/2-inch thin ribbons
Golden beet bunch, peeled, cut in half, and thinly sliced
Salt and pepper
1/4 dry white wine (Pinot Grigio, Sauvignon Blanc or dry vermouth)
1 cup chicken or vegetable broth
1 pound penne, farfalle or other shaped pasta cooked 3 minutes short of al dente, saving some pasta water
1 cup grated Parmigiano Reggiano
1. In a large skillet, heat the oil, and cook the pancetta until it is crispy.
2. Add the garlic, onion and beet greens and saute until the greens begin to wilt.
3. Add the beet slices and saute turning frequently, until the beets begin to wilt. Season with salt and pepper.
4. Add the wine, and bring to a boil.
5. Add the broth, simmer uncovered, for 10 minutes, until the liquid in the pan has reduced, and the beets are tender.
6. Toss the pasta with the sauce, and add 1/2 of the cheese to the pan. If the sauce seems dry, add a bit of pasta water to the pan. Serve the pasta garnished with the remaining cheese.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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