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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Carla Johnson
[email protected]Would definitely recommend this recipe to others.
Nasrin parvin mitu
[email protected]Overall, this dish was a solid 4 out of 5 stars. It was easy to make and the flavors were great.
thatoneguy95 sky
[email protected]The pappardelle was a bit too al dente for my taste. I would have preferred it to be cooked a little bit more.
Verynice Olomy
[email protected]This dish was a little too salty for my taste. I would recommend using less salt in the recipe.
abrarbin arafat1122
[email protected]This dish is a great way to get your daily dose of vegetables. The beets and beet greens are packed with nutrients.
Abdul Nor
[email protected]I love how colorful this dish is! The beets and beet greens add such a vibrant pop of color.
Adam Komba
[email protected]This recipe was easy to follow and the dish turned out great. I would definitely make it again.
Sabi Moktan
[email protected]I'm not usually a fan of beets, but this dish was delicious. The goat cheese and pappardelle really complemented the beets.
Mataka Mary
[email protected]Yum!
Abdulqahir Talha
[email protected]This dish was amazing! I loved the combination of flavors and textures. The beets were perfectly roasted and the goat cheese was creamy and tangy.
Michael TopPappy
[email protected]Meh.
Easin Sheikh
[email protected]The pappardelle was overcooked and the beets were undercooked. Overall, the dish was a disappointment.
Tijn Hodde
[email protected]This dish was a bit too sweet for my taste. I would have preferred a stronger goat cheese flavor.
Anderson Prince
[email protected]Delicious and nutritious! The beet greens added a nice pop of color and flavor to the dish.
Mbalienhle Palesa
[email protected]Not a fan of beets, but this dish changed my mind. The sweetness of the beets was perfectly balanced by the tangy goat cheese.
Mir abuzar zarkhan
[email protected]The pappardelle with beets, beet greens, and goat cheese was a hit at our dinner party. Everyone raved about the unique and delicious flavor combination.
faical Hamidou
[email protected]Easy to make and absolutely delicious. I'm definitely adding this to my regular rotation of pasta dishes.
shane vermeulen
[email protected]Loved the simplicity of this dish. The flavors of the beets, goat cheese, and pappardelle came together perfectly.
Lawrence
[email protected]This dish was a colorful and flavorful delight! The earthy sweetness of the beets and beet greens paired perfectly with the tangy goat cheese and nutty pappardelle.