On Sunday we are having a Father’s Day do and one of the dishes I am making is a roasted beet salad. (I will be posting that on Sunday.) The beets come with their leaves attached so we used the leaves in a pasta dish. It’s a food with a bonus!
So easy and so good! While the pasta cooked I sautéed garlic and pine nuts in some olive oil and then added the beet greens. Next the still firm pasta went in and I cooked the whole thing together with some plumped raisins and 1/2 cup of pasta water. It was topped with some Parmesan cheese and a good finishing oil.
Note: for a vegan recipe omit Parmesan cheese