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Fresh Beet Pasta with Swiss Chard, Goat Cheese & Walnuts

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a friend of mine has been using Blue Apron a lot and as a result she was able to give free meals out to friends! I received a huge box of fresh produce to make 3 meals for absolutely free. it’s a pretty good deal overall. $59 for everything you need (except for olive oil) to prepare 3 fresh and tasty meals (2 servings per meal and they servings were good sized portions!). this Fresh Beet Pasta
with Swiss Chard, Goat Cheese & Walnuts was one of the 3 meals we got and it was so good. I will definitely be recreating it for sure when we get beets and swiss chard in our CSA share. I loved the fresh beet pasta, it was so pink and vibrant. of course when I recreate it I will have to use regular pasta or try to find the beet pasta again. I loved the gorgeous full color recipe “card” (8 1/2 x 11) they send with the meals.

Fresh Beet Pasta with Swiss Chard, Goat Cheese & Walnuts from Blue Apron
About 700 Calories Per Serving
Makes 2 Servings

Ingredients
3 Cloves Garlic
1 Lemon
1 Yellow Onion
1/2 Bunch Swiss Chard
1/2 Pound Red Beets
1/4 Cup Walnuts
1/2 Pound Fresh Beet Linguine
2 Tablespoons Butter
2 Ounces Goat Cheese, Crumbled

Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Cut the lemon into quarters and remove the seeds. Peel and small dice the beets and onion. Separate the chard leaves from the stems; roughly chop the leaves and thinly slice the stems, keeping them separate. Roughly chop the walnuts.

Toast the walnuts:
Heat a large, dry pan on medium-high until hot. Add the walnuts and toast for 1 to 3 minutes, or until lightly brown and fragrant. Transfer the toasted walnuts to a small bowl and set aside. Wipe out the pan.

Start cooking the vegetables:
In the same pan used to toast the walnuts, heat 2 teaspoons of olive oil on high until hot. Add the beets and season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the beets are slightly softened. Add the onion and garlic and season with salt and pepper. (If your pan looks dry, add an additional teaspoon of olive oil.) Cook, stirring frequently, 4 to 6 minutes, or until the vegetables have softened.

Finish cooking the vegetables:
To the pan of vegetables, add the chard stems and cook 2 to 3 minutes or until softened; season with salt and pepper. Stir in the chard leaves and lemon zest and season with salt and pepper. Cook 2 to 3 minutes, or until the leaves have wilted. Remove from heat and set aside in a warm place.

Cook the pasta:
Add the pasta to the boiling water and cook 3 to 4 minutes, or until just shy of al dente. Drain the pasta, reserving about 1 cup of the pasta cooking water, and transfer the cooked pasta to the pan of vegetables.

Finish & plate your dish:
Heat the pan of vegetables and noodles on medium and add the butter, juice of 2 lemon wedges, half the toasted walnuts and ½ cup of reserved pasta water. Cook, stirring frequently, 2 to 4 minutes, or until the pasta absorbs the liquid. (If the pasta mixture looks dry, add up to an additional ½ cup of pasta cooking water to achieve your desired consistency). Remove from heat. To plate your dish, divide the pasta between 2 plates. Garnish with the goat cheese, remaining toasted walnuts and remaining lemon wedges. Enjoy!

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