Diary of a Foodie

Pasta with Beet Greens

Diary of a Foodie: Season Three: Farm to Fork

Serves6
  • Active time:35 min
  • Start to finish:35 min
January 2009
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  • 1/4 cup olive oil
  • 1/3 cup pine nuts
  • 3 garlic cloves, finely chopped
  • 2 medium red onions (1 lb), halved and thinly sliced lengthwise
  • 3 tablespoons balsamic vinegar
  • 1 1/2 lb beet greens with stems (from about 2 bunches beets), stems cut into 1-inch pieces and leaves cut crosswise into 3-inch-wide pieces, divided
  • 1 cup water, divided
  • 3/4 lb penne
  • 1/3 cup golden raisins
  • 1/2 cup pitted brine-cured black olives, coarsely chopped
  • Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Add pine nuts and toast, stirring, until golden, about 2 minutes. Transfer to a plate with a slotted spoon.
  • Add garlic to oil remaining in skillet and cook, stirring, until golden. Add onions and 1/4 tsp salt and cook, stirring occasionally, until softened, about 8 minutes. Add vinegar and cook, stirring, until most is evaporated, about 2 minutes. Add beet stems, 3/4 cup water, and 1/2 tsp salt and cook, covered, stirring occasionally, until stems begin to soften, about 12 minutes.
  • Cook penne in a pasta pot of boiling salted water (2 Tbsp salt for 6 qt water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
  • Meanwhile, add raisins, then beet leaves to onion mixture in handfuls, turning each handful with tongs until beet leaves are wilted before adding next batch. Add remaining 1/4 cup water and 1/4 tsp salt and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes. Add olives, then add pasta and cook, tossing and moistening with some of the cooking water as necessary, just until liquid has thickened slightly. Serve sprinkled with pine nuts.

Recipe by Melissa Roberts

Photograph by Stephanie Foley

Keywords
diary of a foodie,
melissa roberts,
pasta,
vegan,
vegetarian

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