On a cool autumn evening, this hearty pasta dish really hits the spot. Sweet beet roots are complemented by salty prosciutto and rich Parmigiano-Reggiano; beet greens add great texture. If golden beets are unavailable, you can use red beets, but your pasta will turn pink.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is a great recipe and especially good for colder weather. I roasted the beets before adding to the other ingredients. Worked perfectly. And roasting gives the beets more depth of flavor. I forgot to add the additional olive oil at the end but didn't miss it at all. I was thinking some pine nuts would add a nice crunch and now see another reviewer made the same comment!
I roasted the beets the night before thinking that I was going to make a beet and chevre salad, but decided to that I wanted to also use the greens in the same recipe because they were so fresh. Since the beets were already cooked, this expedited the dish significantly. I agree with the first reviewer that the dish could use some crunch (particularly since my beets were pre-roasted) - pine nuts would be nice as suggested or perhaps toasted walnuts. I am avoiding pasta, and this was a great side dish minus the farfalle.
Wow, I'm an instant fan. I made this during the summer but think it would function as an amazing fall dish. I would be hard pressed though to argue it's not equally delicious in summer. Maybe try with some toasted pine nuts to add a little crunch to the bite. I was truly surprised how the favors blend together to offer a delectable dish. I had not used beets before but didn't generally like them as a child - change it up I thought and give it a try - simply amazing. Can't wait to make this again.
Yum, yum! I found great golden beets at the farmers market just for this recipe, and what a lovely surprise: all the flavours work perfectly in this fantastic recipe. It took a little longer to cook the beets - I put the cover on the pan the first five minutes to speed the process. The pasta turned a beautiful golden yellow when I added them, and the beets and prosciutto work perfectly well together. The beet greens add the perfect touch of colour as well. I highly recommend looking for the beets and making this.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?