Yellow Beet, Kale and Pine Nut Farfalle
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
  • 1 lb farfalle pasta
  • 2 large golden beets
  • 2 cups kale
  • ⅓ cup pine nuts
  • ½ tsp lemon pepper
  • ½ tsp salt
  • ⅔ cup Parmesan cheese (plus more for topping)
  • ½ cup low-fat milk
  • 2 cloves garlic, minced
  • ¼ cup olive oil
  1. Preheat the oven to 425 degrees F.
  2. Wash and scrub the beets, then wrap them in aluminum foil.
  3. Bake the beets for 45 minutes, or until a knife pierces through easily.
  4. Cool the beets, then peel and cube them and add to a large mixing bowl.
  5. Boil or steam the kale until soft, about 10 minutes. Drain well and add to the mixing bowl.
  6. Bring a pot of water to a boil and cook the pasta according to package directions. Drain well and add to the bowl.
  7. Add the Parmesan cheese, milk and garlic to a blender and blend well. Pour over the pasta and toss
  8. with the olive oil.
  9. Add more salt and pepper to taste.
Makes 4 servings
Recipe by My San Francisco Kitchen at