Farfalle with Golden Beets, Beet Greens, and Prosciutto

Monday , 23, September 2013 Leave a comment

Farfalle with Golden Beets

On a cool autumn evening  this hearty pasta dish really hits the spot.

Sweet  Golden Beets  are complemented by salty prosciutto and rich Parmigiano-Reggiano.

  • 2 bunches golden beets with healthy green tops
  • 6 Tbs. extra-virgin olive oil
  • 2 medium yellow onions, quartered lengthwise and sliced crosswise 1/8 inch thick
  • 6 oz. 1/4-inch-diced prosciutto
  • 8 medium cloves garlic, minced
  • 1 cup lower-salt chicken broth
  • 1/2 cup dry white wine
  • 2 tsp. minced fresh rosemary
  • 1 lb. farfalle
  • 3/4 cup freshly grated Parmigiano-Reggiano; more for serving
  • Coarsely ground black pepper
  •  Kosher Salt

Follow the link to view this delicious recipe:

Farfalle with Golden Beets, Beet Greens, and Prosciutto

 

 

 

Please give us your valuable comment

Your email address will not be published. Required fields are marked *