This recipe is adapted from one that appeared in Food & Wine January 2009. I've made it several times and think that it tastes best when more of the greens and tomatoes are added in proportion to the pasta and cheese. I also recently discovered Watkins ground black pepper and think it is amazing stuff, but fresh ground pepper is good too.
The original recipe is by chef Andy Nussar of the Tarry Lodge.
Preheat the oven to 350°.
Toast walnut pieces on baking sheet for about 7 minutes, until lightly browned. Set aside.
Increase oven temperature to 450°. On baking sheet, toss cherry tomatoes with 1 tsp of olive oil, 1/4 tsp salt and 1/2 tsp pepper. Roast tomatoes for about 10 minutes, until browned in spots.
Cook the fusilli according to directions. Meanwhile, saute the garlic and onions with the remaining olive oil in a large skillet, about 2 minutes until golden. Stir in the roasted tomatoes and add crushed red pepper to taste. Add the chopped beet greens (if the greens are overwhelming the size of the skillet, add the greens a little at a time -- they shrink down quickly) and cook mixture until the greens are just barely wilted.
Drain the fusilli, reserving some of the cooking water (about 1/2 cup). Add the pasta and the sliced goat cheese to the skillet and cook over moderate to low heat, tossing to coat the pasta and adding cooking water as needed to thin sauce to desired consistency.
Season with salt and pepper. Garnish with the toasted walnuts and grated Parmigiano-Reggiano. Serve immediately.
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 6|
|Calories from Fat: 261 (41%)|
|Amt Per Serving||% DV|
|Total Fat 29g||39 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 114.9mg||35 %|
|Sodium 318.7mg||11 %|
|Potassium 556.4mg||15 %|
|Total Carbohydrate 71g||21 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 68.6g|
|Protein 27.2g||39 %|
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Calories per serving: 644
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