{"id":6219,"date":"1999-12-01T09:26:24","date_gmt":"1999-12-01T16:26:24","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=6219"},"modified":"2010-06-16T09:26:57","modified_gmt":"2010-06-16T16:26:57","slug":"penne-with-beets-beet-greens-goat-cheese-and-walnuts","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=6219","title":{"rendered":"Penne with Beets, Beet Greens, Goat Cheese, and Walnuts"},"content":{"rendered":"<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">2 bunches beets w\/greens (about 2 pounds), trimmed, greens reserved, and beets scrubbed<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">Sea salt or kosher salt<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">8 oz whole wheat penne<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1\/4 C. extra virgin olive oil<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">4 garlic cloves, thinly sliced<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1 T. chopped fresh tarragon<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1\/4-1\/2 tsp. red pepper flakes<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">4 oz fresh goat cheese, crumbled (about 1\/2 C.)<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1\/4 C. heavy cream or creme fraiche<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">Freshly ground black pepper<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">3\/4 C. walnuts, toasted and coarsley chopped<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">\u00c2\u00a0<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">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.<span style=\"mso-spacerun: yes;\">\u00c2\u00a0 <\/span>Serve immediately sprinkled w\/ walnuts.<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">\u00c2\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 \u00c2\u00a0 Preheat oven to 400 degrees, wrap beets in&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=6219\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-6219","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/6219","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6219"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/6219\/revisions"}],"predecessor-version":[{"id":6220,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/6219\/revisions\/6220"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}