Golden Beet Farfalle

Golden Beet Farfalle
Farfalle is a type of pasta, commonly known as “bowtie pasta.” They are named from the Italian word “farfalla,” meaning “butterfly.” (Source: WAFB)

BATON ROUGE, La. (WAFB) - Farfalle is a type of pasta, commonly known as “bowtie pasta.” They are named from the Italian word “farfalla,” meaning “butterfly.” This is a great recipe that would be delicious as a side dish or an entrée with the addition of meat or seafood.

Prep Time: 1 hour

Yields: 6 servings

Stirrin' It Up: Golden Beet Farfalle (Nov. 12, 2019)

Ingredients:

2 pounds golden beets, with greens

1 pound dry farfalle

¼ cup pine nuts

¼ cup extra-virgin olive oil

½ cup minced red onions

1 red bell pepper, seeded and (¼-inch) diced

1 green bell pepper, seeded and (¼-inch) diced

2 tbsps minced garlic

½ cup white wine

salt to taste

granulated garlic to taste

¼ tsp red pepper flakes

½ cup grated Parmesan cheese

Method:

NOTE: You may wish to wear kitchen gloves and an apron while handling beets as they easily stain skin and clothing.

Trim and peel beets, reserving greens. Cut each beet into 8 wedges then set aside. Rinse greens well and chop coarsely then set aside.

In a 1-gallon saucepot over high heat, bring 6 inches lightly salted water to a boil. Add beet wedges and cook approximately 20 minutes or until tender. Using a slotted spoon, remove beet wedges and set aside to drain.

To boiling water, add pasta and cook 7–10 minutes or until al dente. Remove from heat and drain, reserving 1 cup of cooking liquid. Set aside.

In a large, heavy-bottomed skillet over medium-high heat, toast pine nuts approximately 3 minutes or until lightly browned. Transfer to a small bowl and set aside.

Return skillet to stove top and add olive oil. Add onions and bell peppers and sauté 3–5 minutes or until wilted.

Add minced garlic and cook 2 additional minutes.

Add beet greens, stirring to incorporate.

Add wine and reserved cooking liquid then cover and cook 5 minutes or until greens are tender. Remove lid, add beets and continue cooking 3–5 minutes or until sauce has slightly thickened and beets are warm.

Add cooked pasta, tossing to coat well. Season to taste using salt, granulated garlic, and red pepper flakes. Transfer to a warm serving dish, top with toasted pine nuts and Parmesan, and serve immediately.

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