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