Penne with Beets, Beet Greens, Goat Cheese, and Walnuts
Created by Peter Berley • The Flexitarian Table• Course: Vegetarian/Vegan Entrees • Diet: Vegetarian • Season(s): Spring, Summer, Fall
Ingredients
- 2 bunches beets with greens, trimmed, greens reserved, and beets scrubbed
- Kosher salt and ground black pepper
- 8 ounces whole wheat penne
- 1/4 cup extra-virgin olive oil
- 1/4 cup heavy cream or creme fraiche
- 4 garlic cloves, thinly sliced
- 1 tablespoon chopped fresh tarragon
- 1/4 teaspoon red pepper flakes
- 4 ounces goat cheese, crumbled
- 3/4 cup walnuts, toasted and coarsely chopped
Instructions
Preheat oven to 400°. Wrap beets in foil, place on baking sheet, roast until they can be pierced easily with a knife. About 45 min.
Wash and drain the greens. Cut into ½ inch wide ribbons and set aside.
Unwrap beets, transfer to colander, and cool under cold water. Slip off skins and discard. Trim ends of beets and slice vertically ½ inch thick. Stack slices, cut into ½ inch wide sticks.
Bring large pot of salted water to a boil. Add the penne and cook until al dente, about 8 min.
Meanwhile, in large skillet, heat oil over medium heat until it shimmers. Add garlic, tarragon, and pepper flakes and cook, stirring, until garlic is lightly colored, 1 to 2 min. Add beets and greens and cook, stirring, until the greens have wilted, 1 to 2 min.
Drain pasta and add it to the pan. Stir in goat cheese and cream or crème fraiche and bring to a simmer. Season with salt and pepper. Serve immediately, sprinkled with walnuts.