Beet and Walnut Pasta-variation

April 27, 2009

Beet and Walnut Pasta-variation

Sara Jones, Tucson CSA

Simple ingredients make a satisfying dish in this easy recipe.
Pre-roast the beets earlier in the week, when you have the oven
on, then the dish will take only as long as the pasta boiling. Add
the beet greens if you like, or save them for another dish. Try
using cooked wheat berries in place of the pasta.

1 bunch beets, roasted, peeled and diced
1 handful parsley, finely chopped
1 handful walnuts, roughly chopped
½ bunch green onion, thinly sliced
1 pound pasta, cooked
1-2 tablespoons olive oil
1-2 tablespoons balsamic vinegar
Salt to taste

While pasta is cooking, prepare other ingredients. Drain al dente
pasta and quickly toss with remaining ingredients. Season to
taste with salt and pepper. Serve hot or cold.

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