Beet Green and Young Garlic Pasta
Serves 6
1 pound of your favorite pasta such as bow tie, orecchiette, or gluten-free penne (I like Jovial brown rice Italian pasta)
About 8 oz. beet greens, gently rinsed
2 stalks and cloves young green garlic (You can use garlis scapes as well)
2 tablespoons butter
2 tablespoons olive oil
3 teaspoons Maldon* sea salt, divided (use regular sea salt if you can’t find Maldon)
2 tablespoons blood orange balsamic vinegar
4 oz. finely grated Parmigiano-Reggiano or Monterey jack cheese
*A note on Maldon salt: This is a natural sea salt harvested off the shores of Southeastern England, and comes in large, soft flakes rather than small crystals. Its dissolves easily and is known for its clean finish.
Cook pasta according to manufacturer’s directions, drain, and rinse briefly with cold water. Place pasta in a large serving bowl, toss with 2 tbls of olive oil, the blood orange vinegar and 2 teaspoons crushed Maldon salt and set aside.
While pasta is cooking, roughly chop beet greens, including the stems. Finely chop two stalks and cloves of young green garlic. Sauté the vegetables over medium heat in 2 tablespoons butter sprinkled with 1 teaspoon sea salt, stirring frequently, for about 5-7 minutes. Add the vegetables to the pasta, mixing to combine. Top each serving with Parmigiano-Reggiano and/or Monterey Jack cheese. Serve at room temperature.
Emily Christenson is a wife, mother, local food entrepreneur and home chef, living, eating, and cooking in Minneapolis. You may find Ms. Christenson’s recipes, cookbook reviews and food musings on her blog at www.mplsrealfoodlover.com or http://www.facebook.com/minneapolisrealfoodlover .
