Pasta with Beet Greens and Tomatoes
2 tbsp butter
1 spring garlic shoot (firm part only) diced
1 cup of loose beet greens, chopped (about the amount of leaves from 2 beets)
1/8 c of pine nuts
about 10 cherry tomatoes, halved
3 large basil leaves, cut into a chiffonade
1-2 tsp Italian herb salt
1/3 c high quality parmesan or pecorino cheese
1/2 a box of shells, farfalle or rigatoni (you want a pasta with ridges, to grab the sauce)
2 tsp salt
In one pot, bring water to boil, add 2 tsp salt, add pasta and cook until al dente
In a small pan:
*over medium-low heat, warm butter until melted, add spring garlic, sprinkle with herb salt and cook 3-5 minutes
- when pasta is 1/2 way cooked, add beet greens, tomatoes and pine nuts, cook until beet greens are desired texture (I still like them pretty firm)
at this point, you may want to add a little more butter, if it has all cooked off. You want the veggies to be slightly coated in the butter, but not too much
*drain pasta, and toss with beet green mixture
*add parmesan cheese and stir until coated
** Serve **