Pasta with beets, sage, and brown butter
Adapted from a recipe by Mark Bittman in the New York Times by Judi and Barbara, Carnegie Hill CSA. This is one of those recipes where the end result is greater than the sum of its parts: Grated beets, stir-fried in browned butter and served over pasta are sensational. If you have beet greens, cut them into strips and theow them in right before adding the pasta.
Ingredients
- 1 ½ lb beets peeled and grated or 1 bunch young beets with greens
- 4 TBS butter
- 20 fresh sage leaves
- 1 lb cooked pasta
- Grated Parmesan cheese
Instructions
- Put the butter into a large skillet and cook over medium-high heat until it turns brown. Add the sage and the beets. Cook, stirring occasionally, until the beets are cooked through and lightly browned. Add the cooked pasta and toss. Garnish with the grated cheese.
- If you are using young beets with greens, remove the greens from the beet root and cut them into strips. Cook the beets first and add the greens just before adding in the pasta.