Pasta with beet greens, tomatoes, and pancetta

The beets keep on coming and I keep on not being too thrilled about that. The first week we had them, I was virtuous and used the greens as well as the beets, and no one was very happy with the result. This week's recipe is an attempt to remedy the problems with my previous attempt by adding bacon. I think it was a success. I was inspired by these two recipes and, of course, what happened to be in the fridge tonight.

The plan for the beets themselves is brownies, or maybe cupcakes. If chocolate and bacon can't fix beets, nothing can.


Pasta with Beet Greens, Tomatoes, and Pancetta

• 2 tbs olive oil
• 4 oz diced pancetta
• 2 shallots, thinly sliced
• 1 1/2 cups halved grape tomatoes
• 3 garlic cloves, minced
• 1 small bunch beet greens, stems removed, sliced into strips width-wise
• 8 oz spaghetti
• shredded Parmesan

Heat the olive oil in a skillet. Add the pancetta and cooking, stirring occasionally, until crisp. Remove the pancetta with a slotted spoon and drain off all but 2 tbs of the fat.

Add the shallots and saute them until they begin to caramelize. Add the tomatoes and garlic cloves, and cook until the tomatoes begin to soften, about 2 minutes. Add the beet greens and cook until they begin to wilt, about 3 minutes. Season to taste.

Meanwhile, cook the spaghetti. Reserve about 1/2 cup of the pasta water. Add the drained spaghetti back to the pot, and stir in the greens mixture. Add as much water as needed to make a smooth sauce. Serve with Parmesan cheese.