Quick and Easy Balsamic Beets and Greens Pasta with Goat Cheese
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 ½ to 2 cups uncooked rotini pasta (or other short pasta of choice)
2 tbsp. olive oil (or sauté oil of choice)
2 garlic cloves, minced
½ cup chopped walnuts
1 bunch Swiss chard leaves, roughly chopped
2 cups Paisley Farm Balsamic Beets and Onion Salad, drained
Juice of 1 lemon (about 2 to 3 tbsp.)
Salt and Pepper to taste
4 oz. goat cheese
Instructions
- Add the pasta to salted boiling water and cook according to package directions.
- While the pasta cooks, add the olive oil to a skillet set over medium heat. When the oil is hot, add the garlic and walnuts. Cook, stirring frequently, for about 1 minute. Add the Swiss chard and stir until the leaves are coated in the olive oil. Add the balsamic beets and gently stir to incorporate. Cook just until everything is heated through, and the Swiss chard has begun to wilt, about 5 to 8 minutes.
- When the pasta is done, drain and add to the skillet. Add the lemon juice, salt, and pepper. Stir until everything is combined and warmed through, about 5 minutes.
- Top with dollops of goat cheese and serve immediately.
