Wednesday, October 21, 2009

Pasta with Beet Greens and Raisins

When we go to the gma's house, we frequently order in from an Italian restaurant in NW DC called Listrani's. They serve one of my favorite things ever: Linguine with seasoned greens sauteed in olive oil with fresh garlic, hot peppers, raisins & toasted pine nuts. I thought tonight's recipe might be similar, but it isn't really. And the pepper doesn't fit in. I think the secret to Listrani's wonderful pasta is an abundance of olive oil, but I'm not positive. Anyway, I'll stick to the real deal. Not a make-again!


Pasta with Beet Greens and Raisins
Cooking Light, November 2004

Use the green, leafy tops from beets to make this quick pasta dish.

8 ounces uncooked pennette (mini penne)
1/4 cup raisins
1 1/2 tablespoons olive oil
2 cups coarsely chopped trimmed beet greens
2 teaspoons bottled minced garlic
1/3 cup slivered almonds, toasted
1/2 teaspoon salt
1/8 teaspoon black pepper
Cracked black pepper (optional)

Cook the pasta according to package directions, omitting salt and fat. Drain.

While pasta cooks, place raisins in a small bowl; cover with hot water. Let stand 10 minutes. Drain.

While pasta cooks and raisins soak, heat oil in a large nonstick skillet over medium-high heat. Add greens and garlic; sauté 3 minutes or until greens are tender. Stir in pasta, raisins, almonds, salt, and 1/8 teaspoon black pepper; toss to combine. Sprinkle with cracked black pepper, if desired.

Yield: 4 servings

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