Penne with Beet Greens, Pine Nuts, Raisins, and Olives
Pasta and Pizza • Italian
Description
Penne with Beet Greens, Pine Nuts, Raisins, and Olives
Ingredients
- Penne rigate 10 oz
- Olive Oil 0 fl oz
- Pistachios 0 oz
- Garlic 3 cloves
- Spanish onions 3 pieces
- Mustard Greens 25 oz
- Balsamic Vinegar 3 tablespoons
- Pitted olives 5 oz
- Light Raisins, Seedless 0 oz
Step-by-Step Guide
Step 1
Cut the beet greens into strips (2 cm wide), slice the red onion (large bulbs) into thin half-rings, and cut the olives lengthwise into large pieces. Mince the garlic.
Step 2
In a heavy-bottomed skillet (25 cm in diameter), heat the oil, add the pine nuts, and sauté, stirring, over medium heat for 2 minutes. Transfer the nuts to a plate using a slotted spoon.
Step 3
Add the garlic to the remaining oil and sauté until golden. Add the onion with 1/4 teaspoon of salt and continue to sauté for 8 minutes. Pour in the vinegar and, stirring, cook until it evaporates (about 2 minutes).
Step 4
Add the beet greens to the onion-garlic mixture, along with 3/4 cup of water and 1/2 teaspoon of salt. Cover with a lid and simmer, stirring occasionally, for about 12 minutes.
Step 5
When the greens become tender, add the raisins, stir, pour in 1/4 cup of water, season with salt (1/4 teaspoon), stir again, cover with a lid, and simmer, stirring occasionally, until soft (5–6 minutes).
Step 6
Meanwhile, in a large pot, bring water to a boil, salt it (2 teaspoons of salt per 6 liters of water), and add the pasta. Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander, reserving 1 cup of the pasta cooking water.
Step 7
When the raisins soften, add the olives and pasta to the skillet, stir, cover with a lid, and cook, stirring occasionally, for another 5-6 minutes. Add pasta cooking water as needed. When the liquid thickens slightly, remove from heat.
Step 8
Serve, garnished with pine nuts.
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