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
- Preheat the oven to 425 degrees F.
- Wash and scrub the beets, then wrap them in aluminum foil.
- Bake the beets for 45 minutes, or until a knife pierces through easily.
- Cool the beets, then peel and cube them and add to a large mixing bowl.
- Boil or steam the kale until soft, about 10 minutes. Drain well and add to the mixing bowl.
- Bring a pot of water to a boil and cook the pasta according to package directions. Drain well and add to the bowl.
- Add the Parmesan cheese, milk and garlic to a blender and blend well. Pour over the pasta and toss
- with the olive oil.
- Add more salt and pepper to taste.
Makes 4 servings
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/yellow-beet-kale-and-pine-nut-farfalle/
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