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sabdapranam in cheerylilrecipe

Beet Green Pasta with Mint

I made this tasty dish on Wednesday, hoping to use up a bit of the Community Supported Farm share my house receives each week. It turned the pasta a beautiful red color and was a really interesting flavor combo, but I would use a smaller bunch of mint next time. Also, I suspect either raisins or craisins could be substituted for the currants. From the Chez Panisse "Vegetables" Cookbook:

BEET GREEN PASTA
1/4 cup Currants
1 to 2 bunches Beet Greens
1 small bunch Fresh Mint
1 medium Red Onion (or a few salad onions)
1 to 2 cloves Garlic
1 Bay Leaf
1/4 cup Olive Oil
1/2 pound Dried Pasta, such as rotini, penne, bowties
Salt and Pepper

1. Cover the currants with boiling water, let them soak for 15 minutes, and drain them. While they are soaking, wash the beet greens, strip the leaves from the stems, and cut the leaves into chiffonade. Chop the stems into 2-inch lengths. Stem the mint, wash the leaves and chop into a chiffonade (ribbons).
2. Put on a pot of salted water for the pasta. Peel the onions and the garlic and chop them both fine. Sauté them with the bay leaf over medium heat in 1/8 cup of olive oil for about 5 minutes or until they are translucent. Add the beet leaves and stems and the currants and cook 5 minutes more, covered. Meanwhile, when the water has come to a boil, add the pasta. Uncover the beet greens, season wtih salt and pepper, and add the mint leaves. When the pasta is cooked, drain it and toss well with the sauce, moistening it with a ladle of the pasta water and the rest of the olive oil. Serve immediately.

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March 2008

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