Beet Green Pasta

1 bunch beet greens
1 medium red onion, chopped
2 garlic cloves, minced or (4 garlic scapes)
1/4 c olive oil
8 oz dry pasta (spaghetti and linguine work best)
(optional; 2 tbsp fresh herbs like oregano, basil, thyme)
1/4 c grated Parmesan cheese
4 oz creamy goat cheese (optional – but does make it nice and creamy)

Directions: Cook pasta according to directions and drain. Wash beet greens, separate the leaves from the stems, and chop the leaves coarsely. Sauté onion and garlic over medium-high heat in oil for about 5 minutes, until the onions are translucent. Add the beet leaves and continue to cook 5 minutes more, covered. Uncover the beets greens and season with salt, pepper, and optional chopped fresh herbs. Toss pasta with sautéed vegetables (pea pods), goat and parmesan cheese, moistening it with a 1/4 cup of pasta water if necessary. Makes 3-4 servings.

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