We made this after work one night and it was a really filling dinner! I love beets and I love pasta so this is pretty much perfect. Next time, I will roast the garlic first.
8 oz uncooked whole wheat pasta
8 oz golden beets with greens
2 tbsp olive oil
1 1/4 cup water, divided, plus more for pesto, if necessary
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 cups loosely packed basil leaves
1/4 cup roasted unsalted almonds
3 garlic cloves
2 oz parmesan cheese
1 tbsp fresh lemon juice
Cook pasta according to package directions but be sure to leave out the salt and fat. Remove the greens and stems from the beets. Wash both the greens and beets. Chop up the greens coarsely and measure out 4 cups. Cut beets in half and then slice into 1/8 inch slices. Heat a dutch oven over medium-high heat and add one tbsp olive oil to pan. Swirl to coat and add beets. Saute for about 3 minutes and then add beet greens, 1 cup water, salt and pepper. Cover and reduce heat to medium. Simmer for 8 minutes, until beets are tender. In a food processor, combine 1 tbsp olive oil, basil, almonds and garlic. Pulse until smooth and add cheese and 1/4 cup water and process until blended. Toss together with pasta, pesto, lemon juice and beet mixture.