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Jeanne Thiel Kelley's Farfalle with Golden Beets and Pine Nuts

Jeanne Thiel Kelley's Farfalle with Golden Beets and Pine Nuts
You can never have too many main course recipes, so give Jeanne Thiel Kelley's Farfalle with Golden Beets and Pine Nuts a try. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 17g of protein, 25g of fat, and a total of 595 calories. This recipe serves 4. Head to the store and pick up farfalle pasta, onions, olive oil, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
In a large (12-inch) heavy skillet, toast the pine nuts over medium high heat until golden and fragrant.
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Pine NutsPine Nuts
ToastToast
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Frying PanFrying Pan
2
Transfer to a bowl to cool.
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BowlBowl
3
Add half the olive oil to the skillet and heat over medium until shimmering.
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Olive OilOlive Oil
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4
Add the onions and saute until beginning to soften and turn golden. Reduce heat to medium low, season with salt, and continue cooking, stirring occasionally, until the onions are tender and caramelized, about 30 minutes.
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OnionOnion
SaltSalt
5
While the onions are caramelizing, peel the beets and cut each into 8 wedges, then slice the greens into 1-inch strips. Bring a large pot of salted water to boil and cook the beets until tender, 10-15 minutes.
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GreensGreens
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BeetBeet
WaterWater
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6
Remove them with a slotted spoon to a bowl to cool, leaving the water to cook the pasta.
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7
When the onions are caramelized, add the garlic and cook for 3 minutes longer, then add the beet greens on top of the onions and drizzle the remaining oil over them. Cover and continue cooking until the greens are tender, about 5 minutes.
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Beet GreensBeet Greens
GarlicGarlic
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OnionOnion
Cooking OilCooking Oil
8
Bring the water back to a boil and add the pasta. Cook until al dente, then drain, reserving 1 cup of pasta cooking water. Return the pasta to the pot, add the onion mixture and beets, and toss to combine.
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9
Add the Parmesan plus pasta water 1/4 cup at a time, and cook over low heat to create a silky sauce.
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ParmesanParmesan
SauceSauce
10
Serve with the toasted pine nuts and more Parmesan.
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Pine NutsPine Nuts
ParmesanParmesan
DifficultyHard
Ready In45 m.
Servings4
Health Score41
Dish TypesLunchMain CourseMain DishDinner
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