This has been a Big Summer o’ Beets. Not complaining; here’s another beet-infused recipe. Honesty, if I tried harder I would find a whole wheat bowtie pasta, but this is DAMN GOOD. There, I said it – we attempt to eat whole wheat but luv the white stuff. Fresh Beets and Farfalle is a pretty dish – the beets turn the pasta pink.
Don’t make this with canned beats. Just. Don’t. Fresh beets are dense, sweet little bombs of earthy goodness.
And another “don’t” – don’t schedule a doctor’s appointment the next day. Fresh beets not only turn pasta pink, they can turn your pee pink, too. Within a day, I often forget why.
Fresh Beets and Farfalle
- 1/2 lb. farfalle (bowtie) pasta
- 3 to 4 fresh beets, preferably with greens still attached
- 2 tablespoons olive oil
- 1/2 brown onion, diced
- 1 teaspoon minced garlic
- 1 cup chicken broth or homemade stock
- 2 tablespoons chopped fresh basil
- Grated parmesan cheese
Remove the beet greens and rough-chop. Scrub and cut the fresh beets into one-inch cubes.
In a large nonstick sauté pan, heat the oil, add beets, season with salt and pepper and cook 10 minutes. Reduce heat, add beet greens, onion, garlic and chicken broth. Cover, continue cooking until beets are fork-tender, about 10 to 15 minutes.
Meanwhile, bring a large pot of water to boil. Cook the farfalle according to package directions. Drain and mix together with the cooked beets. Stir in the basil. Serve topped with grated parmesan cheese. Serves four.