Beet Feta Pasta with Organic Olive Oil Recipe
If you buy beet greens that are still attached to the beetroots, be sure to cut the greens off as soon as you get home or they will pull the water from the roots, causing the beets to shrivel.When cooking the greens, you probably won’t be able to fit them into the pan all at once. Add as many as will fit, let them wilt slightly, then add a few more until they are all in the pan.
-2 tablespoons Sonoma Farm Organic Extra Virgin Olive Oil
-1/2 medium white onion finely chopped
-4 medium garlic cloves finely chopped
-2 pounds beet greens, washed, ribs removed, and coarsely chopped (about 11 cups)
-1 pound penne pasta
-5 ounces crumbled feta (about 3/4 cup)
Bring a large pot of heavily salted water to a boil. Meanwhile, heat olive oil in a large frying pan over medium heat. When shimmering, add onion and garlic, season with salt and freshly ground black pepper, and cook until vegetables are translucent, about 3 minutes.
Add beet greens and cook until just wilted, about 3 minutes. Season well with salt and freshly ground black pepper, remove from heat, and reserve. Meanwhile, cook pasta according to the package directions. Drain pasta, reserving 1 cup of the cooking water.
Return pasta to the pot and place over low heat. Add reserved pasta water and beet green mixture, and sprinkle in crumbled feta. Stir until thoroughly combined and heated through. Taste and adjust seasoning as needed.
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