Courtesy of Delilah’s Farm Report
INGREDIENTS
3/4 pound orecchiette pasta
2 beets
2 tablespoons olive oil
1 large leek (or 2 small), washed thoroughly and sliced about 1/4 inch thick (white and light green parts only)
2 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 cup broth (vegetable or chicken)
1 cup mizuna, coarsely chopped or torn
1 scallion, thinly sliced (both white and red parts)
Parmesan cheese
PREPARATION
- Clean and peel the beets. Grate with the large holes on a box grater. Set aside.
- In a large sauté pan, heat the olive oil. Add the leeks and cook over medium-low heat until caramelized (stirring frequently to prevent burning), about 10 minutes.
- While leeks are simmering, cook pasta according to package instructions.
- After leeks are caramelized, add garlic, salt, and pepper to pan and cook for 1 minute. Add broth, bring to a boil, and reduce by half, about 4–5 minutes.
- Strain cooked pasta and pour directly into sauté pan. Toss to coat. Pour into a serving bowl and add the beets, mizuna, and scallion. Toss thoroughly.
- Sprinkle with parmesan cheese to coat, and add more salt and pepper to taste.
Serves 4. Prep time: 15 minutes; cooking time: 20 minutes.