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Prep
Difficulty
Easy
Time
Estimate
30 mins
1. Trim, peel and chop the beets. Reserve the beet greens and wash well.
2. Simmer the chopped beets in the water. Boil more water alongside to save time.
3. Chop the greens as the beets simmer.
4. Drain the beets, add more hot water and boil the pasta.
5. As the pasta cooks, blend up the beets with the cheese and sauté the greens. Fold the mascarpone into the greens.
6. Drain the pasta and toss with the beet sauce. Serve together.
This vibrant combination of pureed beets & cottage cheese is practically painted onto the pasta- any shape or strand of pasta will do. Start with this base recipe and embellish. Saute the beet greens to be tossed in, crumble on italian sausage, your favorite cheeses, nuts or other sauteed vegetables. When we tested the recipe, both ricotta and cottage cheese worked equally as well, but for some reason we found the cottage cheese to be even tastier.
This simple sauté of greens, becomes creamy goodness with a couple dollops of mascarpone cheese. If you can’t find the tasty Italian cream cheese in your speciality cheese section use cream cheese instead. The flavor will be different, but you will still have the lovely texture.
