CSA Recipe #4 – Penne Pasta with Beet Greens & Feta

I have a lot of beet greens to work with.  I wanted to do something more than toss them in a salad, so it’s a good thing I found this recipe.  Actually, it’s a great thing I found this recipe, since it is delicious.

How did I find it?  I can’t remember.  I was probably searching for “beet greens + pasta” in Google, hoping to get a few easy recipes.  I don’t even know if I found a recipe or if I just saw the title and went “Yes… That one…”

And even with my limited skills it was delicious. It made a hell of a mess of my pot (melted cheese is delicious but can be difficult to clean), but I forgive it.  I could never stay mad at you, Feta Cheese.

Penne Pasta with Beet Greens and Feta

  • Penne Pasta
  • Beet Greens
  • Feta Cheese
  • Olive Oil
  • Seasoning (I used Italian & Greek)

Blanch the Greens.  Cook the pasta until al dente (instructions should be on the box, if you have the kind that comes in a box).  Drain the pasta & put back in a pot on almost-medium heat.  Add olive oil & Italian spices & Greek spices, mix together.  Add the greens & feta & toss until all ingredients are warm.

EAT.

End Result: I can’t explain why I love this dish so much – maybe it’s the cheese?  But it’s easy enough (only 1 veg to blanch this time), not many ingredients, and you can make a whole bunch at one time (yay leftovers!).

 

 

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