2 bunches beets w/greens (about 2 pounds), trimmed, greens reserved, and beets scrubbed

Sea salt or kosher salt

8 oz whole wheat penne

1/4 C. extra virgin olive oil

4 garlic cloves, thinly sliced

1 T. chopped fresh tarragon

1/4-1/2 tsp. red pepper flakes

4 oz fresh goat cheese, crumbled (about 1/2 C.)

1/4 C. heavy cream or creme fraiche

Freshly ground black pepper

3/4 C. walnuts, toasted and coarsley chopped

 

Preheat oven to 400 degrees, wrap beets in foil and place on baking sheet, roast until they can be pierced easily with the tip of a knife, about 45 minutes. Wash and drain the beet greens, cut into 1/2 inch wide ribbons and set aside. Unwrap the beets, transfer to a colander, and cool under cold water. Slip off skins and discard. Trim ends off the beets, and slice 1/2 inch thick. Stack sliced and cut into 1/2 inch wide sticks. Bring pot of salted water to a boil. Add penne and cook until al dente, about 8 min. In a large skillet, (I recommend a dutch oven size!) heat oil over medium heat until it shimmers, Add garlic, tarragon, and pepper flakes, cook stirring until garlic is lightly colored, 1-2 min. Add beets and greens, cook, stirring, until greens have wilted, 1-2 min. Drain pasta, add to pan. Stir in goat cheese and cream and bring to a simmer. Season with salt and pepper.  Serve immediately sprinkled w/ walnuts.