PAPPARDELLE WITH BEETS, BEET GREENS AND GOAT CHEESE
If you don't mind eating pink pasta and you like beets with goat cheese, you'll love this. I roasted my beets, blanched the greens and paired them with wide pappardelle noodles and goat cheese, both excellent partners. Make sure that you don't drain the water from the pasta pot when the noodles are done (lift them out with a pasta insert or with a skimmer), as you need some of the cooking water to thin out the goat cheese.
Provided by Martha Rose Shulman
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees. Cut the beets away from the greens, scrub them and place in a baking dish or casserole. For this pasta you will need about 3/4 pound of beets, which may or may not be the entire bunch. Add 1/4 inch of water to the pan, cover tightly and place in the oven. Roast until tender, about 30 minutes for small beets, 40 to 45 for medium and 50 minutes to an hour for large beets. Remove from the heat and allow to cool until you can handle them. Slip off the skins and cut in 1/4-inch dice. Set aside.
- While the beets are roasting, stem and wash the greens. Bring a large pot of water, preferably one with a pasta insert, to boil, salt generously and add the greens. Blanch for about 1 minute, just until tender, and transfer to a bowl of ice water. Drain, squeeze out excess water and chop medium-fine. Keep the heat on under the water.
- Heat the olive oil over medium heat in a wide, heavy skillet and add the garlic. Cook just until fragrant, about 30 seconds, and stir in the greens, the diced beets, and salt and pepper to taste. Stir together just until coated with oil. Stir in the chives, and turn the heat to low.
- Bring the water in the pot back to a boil and add the pappardelle. Cook al dente. Remove 1 1/2 cups of the pasta water from the pot, stir 1/2 cup of it into the beets and greens, and crumble in the goat cheese. Drain the pappardelle and add to the pan, along with the parsley and another 1/2 cup of the pasta water. Toss together, and if the mixture seems gummy add more of the remaining pasta water. Serve hot.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 5 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 515 milligrams, Sugar 10 grams
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Nokuthula Mahlaba
[email protected]This dish is not available in my country.
Connie Umpherville
[email protected]I don't have the ingredients to make this dish.
Nadim Hassan
[email protected]This dish looks too complicated to make.
Md Bhai
[email protected]I'm not a fan of goat cheese.
Tarald Hovet
[email protected]This dish is too unhealthy for me.
Waseem Shaukat
[email protected]I'm allergic to beets, so I can't try this dish.
Rock vibes
[email protected]This dish is a bit too expensive for me.
AL Jhiad
[email protected]I'm not sure about the combination of beets and goat cheese, but I'm willing to try it.
faridul কি কবর alam
[email protected]This recipe is a little too complicated for me, but it looks delicious.
Maitee Natalia Arocho
[email protected]I made this dish for a dinner party last night and it was a huge success. Everyone loved it!
sa rana
[email protected]This dish is a great way to show off your culinary skills.
Devan Ray
[email protected]I can't wait to try this recipe. It looks so good!
Jxste Kiwii
[email protected]This dish is perfect for a special occasion.
Surya Yadav
[email protected]I love the idea of using beet greens in this dish. It's a great way to use up the whole vegetable.
Labu Khan
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Keira McManus
[email protected]I'm not a big fan of beets, but this dish sounds delicious. I might have to give it a try!
Asad Mumtaz
[email protected]This dish looks amazing! I can't wait to try it.
Damah Seth
[email protected]This recipe is a great way to use up leftover beets and beet greens. I also love that it's a vegetarian dish that is still packed with flavor. I will definitely be making this again!
Tanveer Baqir
[email protected]I made this dish last night and it was a hit! My family loved the unique flavor combination and the pasta was cooked perfectly. The only thing I would change is to add a little more garlic next time.
Yameem Ali
[email protected]This dish was absolutely delicious! The combination of earthy beets, tangy goat cheese, and nutty pappardelle was perfect. I especially loved the addition of the beet greens, which added a nice pop of color and flavor. I will definitely be making thi