Farfalle with beet greens and feta
8
Points®
Total Time
36 min
Prep
18 min
Cook
18 min
Serves
4
Difficulty
Easy
Not sure what to do with those dark, leafy tops when you buy beets for roasting or boiling? This recipe offers a fabulous way to use up beet greens. You'll need the greens from about 4 bunches of beets to have enough for this delicious Italian-inspired recipe, so store the washed greens in the freezer until you accumulate enough. You'll be glad you did, as this namesake pasta recipe pairs the slightly bitter greens with salty, tangy feta for a farfalle the whole family will love. Pine nuts add extra dimension to the dish, and toasting them releases their natural oil and intensifies their flavor. This pasta is perfect piping hot, but also tasty room temp as a pasta salad side or midday meal.
Ingredients
Uncooked bow tie pasta
3½ cup(s)
Cooking spray
3 spray(s)
Olive oil
1 tsp, extra-virgin
Red onion
1 large, thinly sliced
Table salt
½ tsp
Jarred minced garlic
1 tsp
Reduced sodium chicken broth
1 cup(s)
Uncooked beet greens
7 cup(s), cut into pieces, coarsely chopped*
Fresh basil
¼ cup(s), fresh, chopped
Crumbled feta cheese
¼ cup(s), or gorgonzola cheese
Pine nuts
2 Tbsp, toasted