Pasta with Beet Greens
Ingredients
Bread Crumbs
- 1 Tbs olive oil
- 1/4 cup bread crumbs
- 1/2 tsp dried oregano
- 1 tsp fresh chopped parsley
Beet Greens and Pasta
- 1 bunch beet greens (from 3-4 beets), stems separated and chopped. leafy greens chopped or sliced
- 2 Tbs olive oil, divided
- 2 cloves garlic, sliced
- 1 tsp salt plus more for pasta water
- 1/2 tsp red pepper flakes
- 1/4 cup tomato sauce or 2 Tbs tomato paste
- 1/2 pound pasta
- 1/2 cup grated Parmesan
Instructions
Bread Crumbs
- Heat a tablespoon of oil in a small skillet, then add the bread crumbs, stirring so they all get some oil. Stir in the oregano. Cook until crisp, take off the heat and stir in the parsley. Set aside.
Beet Greens and Pasta
- Heat a large pot of salted water and cook the pasta according to package directions.
- In a large skillet, heat 1 Tbs of oil, then add the garlic slices and cook just a minute or two, stirring.
- Add the beet stems and a ladle of pasta water and let them simmer a few minutes, then add the leafy parts, along with the red pepper flakes, and a pinch of salt. Cover the skillet and cook a few minutes, until everything is softened.
- Uncover the skillet and add the tomato sauce. (If you're using tomato paste, mix it with some hot pasta water in a small bowl before adding it to the beet greens.)
- When the pasta is done, lift it from the pasta water with a spider or tongs, depending on what kind of pasta you chose, and add to the beet greens. Mix everything together.
- Add the cheese and bread crumbs and a drizzle of olive oil and serve with more cheese on the table.