I've been trying to branch out a bit and eat less pasta, but I saw this in the New York Times while looking up something else several months ago, scratched it down on a scrap of paper containing a list of blog post ideas, and then promptly forgot about it. Then, the day after I decided to make the scaccia ragusana from yesterday's post, I ran across this on Alexis' blog, as well!
Here is the recipe. If you like beets, you'll LOVE this!
|Roasted beets, skins removed, ready to chop!|
|In go the greens (leaves only-no stems) for about a minute.|
|Then right into the ice water. Wring them out...|
|...and chop them up.|
|Everything coming together in the pan.|
|This was wrong-I should have added the goat cheese to the beets/greens/garlic mixture and THEN the linguine, but oh well. It still worked.|
|See? Pink pasta! I'm not really sure how much pasta water I added, I just sort of added bit by bit until the "sauce" seemed about right.|
|Really, really good. I wish I would have had a bit more goat cheese to toss on top!|