Penne with Beets and Their Greens and Pecans

Name: Penne with Beets and Their Greens and Pecans
Yield: Serves 2
Ingredients: 2 bunches small golden, red, and/or Chioggia beets with perky greens; 1 to 2 tablespoons fruit vinegar, such as raspberry; 2 bunches small golden, red, and/or Chioggia beets with perky greens; 2 bunches small golden, red, and/or Chioggia beets with perky greens; ½ pound imported Italian penne rigate; 1 to 2 tablespoons fruit vinegar, such as raspberry; 2 tablespoons pecan, walnut, or olive oil; 2 tablespoons pecan, walnut, or olive oil; 1 small garlic clove, minced; 2 tablespoons pecan, walnut, or olive oil; Salt and pepper; ⅛ teaspoon chilli flakes; ¼ cup toasted, coarse-chopped pecans; Salt and pepper

Preparation info

Serves
2

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

1 don’t object to pasta tinted party pink, but others do. For them, golden and Chioggia beets should be the varieties of choice for this luscious meal-in-a-bowl, as they won’t stain surrounding food as “regular” reds do. Even non-vegetarians enjoy the light yet satisfying dish, which calls for few ingredients but tastes complex. Unlike pasta sauces of uniform consistency, which can be monotonous, this offers different flavor and texture combinations with each bite.

If you have a lar

Ingredients

Main course
Vegan

Ingredients

Method