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Farfalle with Golden Beets, Beet Greens, and Prosciutto

Scott Phillips

Servings: 6

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.


  • Kosher salt
  • 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

Nutritional Information

  • Calories (kcal) : 590
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 35
  • Sodium (mg): 1410
  • Carbohydrates (g): 72
  • Fiber (g): 7
  • Protein (g): 25


  • Bring a large pot of well-salted water to a boil over high heat.
  • Meanwhile, trim, peel, and halve the beets; then slice them into 1/4-inch-thick half-moons. Remove the stems from the greens and discard. Wash the greens, spin them dry, and slice into 1-inch strips.
  • Heat 2 Tbs. olive oil in a 6-quart Dutch oven over medium heat. Add the onions and prosciutto and cook, stirring often, until the onion is tender and browned, about 10 minutes.Add the garlic and stir for 2 minutes. Push the onion mixture to the sides and pour 2 Tbs. olive oil into the empty space. Add the beets and cook until just tender, 5 to 7 minutes. Stir in the broth, wine, and rosemary and simmer until the liquid evaporates and the beets are completely tender, 10 to 15 minutes.
  • Meanwhile, boil the farfalle until al dente, about 1 minute less than package directions. Drain the pasta, reserving 1 cup of the cooking water.
  • Scatter the beet greens over the beet mixture, drizzle with the remaining 2 Tbs. olive oil, cover, and cook until the greens are tender, about 3 minutes. Stir in the pasta and Parmigiano-Reggiano. If needed, add enough of the pasta cooking liquid to moisten. Season to taste with salt and pepper. Serve with more Parmigiano.


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Reviews (4 reviews)

  • grlup | 12/21/2012

    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!

  • User avater
    HueLien | 12/05/2012

    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.

  • skozub | 05/02/2012

    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.

  • tlamo | 10/11/2011

    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.

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