Rose wanted pasta with butter and cheese and I decided to cook beet greens with anchovies and onions for myself. The greens were a bit much on their own so I mixed them with pasta. Voila! Delicious.
The recipe below is for just half a pound of pasta, you could easily double. I think this would work beautifully with whole wheat pasta as well.
• Pasta with Beet Greens, Anchovies and Onions •
1 tablespoons olive oil
1/2 lb penne
1/4 large yellow onion, coarsely chopped
6 anchovy filets*, chopped
1 small bunch beet greens washed and chopped into 1-2″ strips
a pinch of red pepper flakes
1 tablespoon butter
Put water on to boil and salt it well. Sautee onion in olive oil until soft and translucent. Chop anchovy fillets and add to onion, cook for a few minutes until anchovy is disolved. Turn off heat until pasta water is boiled. When you put the pasta on to cook, add greens and red pepper to onions and anchovies and cook over medium heat until wilted but still bright green. Add butter stirring until it melts and remove from heat. Toss greens mixture with drained pasta and serve.
*The better quality (more expensive) anchovies that come in a jar have a notably better flavor. Use them when you can.
