Pancetta Angel Hair Pasta with Mixed Greens
Last night I recieved my weekly farm box. Each week with my delivery, I’ve noticed they usually include a little newsletter – that sometimes include recipes. This week I received three beets, including their greens – and one of the recipes offered in the newsletter called for the beet greens – which was kind of a neat revelation for me, since I’d never thought about eating the beet greens. (Incidentally, it also inspired me to try out the carrot greens – which I’ll post about later). A little bit of googling, and I discover that I’m not the only once who had never thought of using them that way before (glad I’m not a complete n00b), and that they’re not only tasty but they can work interchangeably with other sauteed/cooking greens such as Kale, chard, etc…
So, when I learned that, I decided to take the beet greens, Collards, and red chard from this weeks Farm Box, and divy them up in to two mixed-greens piles, which is what I used in tonights pasta. The thing I love about this pasta aside from how quick and easy it was to make, was how the pasta soaked up some of the excess liquid that always seems to occur with cooking greens. The only thing I might do next time would be to maybe add just a smidge more fat – in the form of either butter or olive oil, although it didn’t really need it. The flavors were so elegant, you hardly noticed the lack. This would be perfect dish for someone who’s looking to cut calories/fat without giving up flavor.
You could serve this as any type of pasta – but I think that the spaghetti style noodles work really well here. Twirling the noodles will also grab the greens – making for fairly cohesive bites.
- 1 box Angel Hair Pasta
- 1 and 1/2 bunches mixed braising greens; stemmed and cut in to 2″ strips (I used a mix of Collards, Red Chard and Beet Greens)
- 4 oz Pancetta, cut in to 1/4″ pieces
- 4 cloves Garlic; finely minced
- 1/4 cup Fresh Parsley; finely chopped
- 1 lemon; juice and zest
- 1 bunch green onions, roots and fibrous stems removed and thinly sliced
- 1/4 cup White Wine
- Kosher Salt
- Salted Water for cooking Pasta
- Finely Shredded Romano cheese (optional)
- In a large Pot, bring salted water to a boil and cook Pasta until al dente
- While water is coming to a boil, heat a large dutch oven or other large, heavy pot with a tight fitting lid, over medium heat
- Add Pancetta to heated dutch oven, and saute until browned and a little crispy
- Remove Pancetta from pan and set aside
- Add the greens and the garlic to the pan.
- Stir to coat in oil from cooking the Pancetta
- Cover and remove from heat.
- Allow greens to steam until tender and bright green
- When the Pasta is al dente, drain and add to greens along with the lemon juice and zest, parsley, green onions, white wine and the cooked pancetta.
- Toss to combine
- Kosher Salt to taste
- If desired, top with finely shredded Romano Cheese