beet green pasta

As a kid, if anyone asked me what I wanted for dinner I had one answer: spaghetti. We always made it with red sauce, usually with hamburger, always with copious amounts of dried oregano and scoops of dried parmesan. Once I got a bit older my palette matured and I realized pasta could be served with something other than marinara (thanks Gabby!) and I was introduced to real, fresh parmesan.

Every two weeks when I get my CSA box (or the weekend before when I get the contents list) I make a quick assessment about what I must eat in the next couple of days and what can wait. On the top of the eat soon list are a variety of greens. Not usually lettuce, that keeps for a bit, but things like chard, kale, carrot tops and beet greens. My box this week contains kale, carrot tops, and beets. First on the eat list are the beet greens - they have the shortest shelf life. The beets keep uncooked for a while but the tops will wilt immediately. I usually go ahead and roast the beat (I prefer to eat them cold, so they are ready in the fridge for eating). I also remove the carrot tops and prep them by washing and either immediately make pesto (which is my fail-safe) or keep them in the spinner in the fridge for a day until I have time to use them.

Beet Green Pasta

onion, sliced

garlic, peeled

basil, fresh

olive oil

beet greens, tops of 3 small beats washed, dried and chopped

salt & pepper, to taste

whole wheat pasta

parmesan

Slowly saute the onion with olive oil over med-low heat until they are well browned. Add the cloves of garlic and the beet greens. Add salt, pepper, and more olive oil as desired/needed. Cover than cook slowly until greens are limp. Add basil. Meanwhile cook pasta in boiling water to al dente. When pasta is done, drain and add to sauce pan. Stir. Cook for another minute. Serve with parmesan. Yield: 2 large portions