Italian Summer: Pasta with Beet Greens and Tomatoes

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 **