This recipe is adapted from Food Blogga—who has a special place in my heart. Susan Russo, the brains behind the blog, is from RI , which is my hometown. I don’t know her personally, even though everybody who grew up in RI knows everybody else. I do know she is a prolific cook, cooking and writing for her blog, for NPR , and also two upcoming books—check her out at We have both the beets and their nutrition packed tops at the market now, as well as some lovely goat cheeses to choose from.

Serves 4

1 T. plus 1 t. olive oil
6 C. beet greens, washed and coarsley chopped
1/2 lb. fettucine
1/2 C. heavy cream or half n’ half
½ lb. goat feta or creamy goat cheese
1/4 t. fresh thyme, lemon thyme if you can find it
Salt and freshly ground black pepper, to taste
2 T. pine nuts, toasted
1/2 C. grated Parmesan or Asiago cheese

To prepare the beet greens, cut off the thick stalks. Submerge greens in a large bowl of cool water to remove dirt. Drain, rinse thoroughly and pat dry. Remove any tough inner stalks of the
beet green leaves, then chop coarsely. Set aside.

In a deep, heavy pot, cook pasta in salted water according to directions, preferably al dente. If using fresh, it should cook within 3-5 minutes.

In a large skillet, warm olive oil over medium heat. Add chopped beet greens and saute until wilted, about 2-3 minutes. In a small bowl, whisk the cream and the goat cheese until well blended.

Add to the skillet, and reduce heat to medium-low. Cook for 3-4 minutes, or until sauce begins to thicken slightly. Add fresh thyme, and season with salt and pepper. Add the cooked pasta
to the skillet and toss until well coated. Divide among two plates; top with pistachios and extra grated cheese.

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