I have to admit, I am pretty excited by this pasta. In an attempt to empty my fridge before vacation, I created a one-bowl dinner, which turned out better than expected. After scouring around, I found I had a golden beet, which needed some love and attention. I decided to use the entire golden beet and beet greens in an effort to waste less, and made a creamy sauce for a decadent pasta dish.
The result was a sweet beet paired with the slight bitterness of the greens. The "sauce" was rich and held a sharpness thanks to the fontina, and the acidity of the lemon mellowed out the creaminess.
Creamy Pasta with Beets and Greens
1 clove garlic
1 small bunch of golden beets, leaves and bulbs separated, cleaned and diced
1/2 package of pasta of choice (I used whole wheat rigatoni)
1/4 cup creme fraiche
1/4 cup fontina cheese, shredded
1/2 lemon, juiced
red pepper flakes
Preheat oven to 400 degrees. While oven is heating, prepare beets; separate beet leaves from bulb. Dice beets, toss with coconut oil and salt, and roast until golden, about 15 minutes. Roughly chop beet leaves.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for eight minutes, or until tender. Drain and reserve a quarter cup of cooking liquid.
While water is boiling, heat olive oil in large pan, and add garlic clove and beet greens. Saute until greens are wilted, about five minutes.
In a small bowl, mix the creme fraiche, shredded cheese, and lemon juice. Stir and add a few twists of black pepper.
When pasta is cooked and drained, add pasta into the pan with beet greens and simmer over low heat. Add roasted beets and cream sauce. Stir to incorporate, adding more cheese as you like. Finish with salt, pepper, and red pepper flakes.