1 lb short pasta, such as casarecce4 golden beets, roasted 1 tbsp unsalted butter1 clove garlic, minced1 tsp crushed red pepper flakes1 tsp lemon zest1 handful beet greens, sliced into ribbons4 oz soft goat cheese, crumbled1/4 cup toasted pine nuts
1 Cook the pasta in a large pot of boiling salted water according to the package directions.
2 Meanwhile, peel the roasted beets and cut them into bite-sized wedges.
3 Heat the butter in a medium skillet over medium heat. Add the garlic and crushed red pepper flakes and saut gently until fragrant, about 2 to 3 minutes.
4 Add the beets and lemon zest and heat gently to warm through.
5 Drain the pasta and return to the pot. Stir in the beets, greens, cheese and pine nuts. Serve immediately.
Prep & cook time: 30
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