Farfalle with Sautéed Greens, Lemon, and Pecorino Romano Cheese Recipe
Farfalle with Sautéed Greens, Lemon, and Pecorino Romano Cheese
This is a recipe that uses the magnificent leaves, the greens, of the beet. For
ways to prepare the roots.
Ingredients
- 2 cups firmly packed arugula leaves
- 2 cups firmly packed spinach leaves
- 2 cups firmly packed beet greens
- 2 garlic cloves
- Grated zest and juice of 2 large lemons
- ½ cup extra-virgin olive oil
- 3 tablespoons unsalted butter
- ½ cup chicken broth
- 1 ½ pounds farfalle bow ties
- 1 cup grated Pecorino Romano cheese
Instructions
- Cut off the stems of the arugula and spinach. Wash the leaves well, pat dry, and coarsely chop.
- Wash the beet greens. Cut off the stems, chop them, and reserve. Coarsely chop the
- greens.
- Peel, trim, and finely chop the garlic. Grate the zest of the lemon; reserve the lemon for juice.
- In a large skillet, sauté the garlic in the olive oil over medium heat, stirring, until softened, but do not let it brown. Add the butter and half of the lemon juice and cook for 1 minute. Add the chicken broth, and stir well to combine. Add the beet greens and stems and cook for 3 minutes. Next add the arugula and spinach, a little at a time, letting each addition wilt before adding the next. Cover and cook over medium heat for 5 minutes. Remove the pan from the heat, and remove the cover. Let cool.
- In the meantime, bring a large pot of salted water to a boil. Add the pasta stir to separate, and cook over high heat for 10 minutes, until al dente. Drain in a colander. To prevent the pasta from sticking together, spread it out on a large baking sheet or platter and let it cool, about 15 minutes.
- Cover and hold at room temperature for up to 3 hours.
- Transfer the pasta to a large porcelain serving bowl. Add the sautéed greens and toss well to combine. Add the Pecorino Romano, a little at a time, tossing to combine; add the lemon zest, the remaining lemon juice, and toss again. Serve within 2 hours.
