Monday Munchies: Fusilli with Beets, Kale and Pine Nuts

Happy Monday everyone. Another week is upon us... another chance to start out right and eat something healthy and tasty. This recipe (Choosing Raw) is creamy and cozy, which is great for January. Beets are so colorful in this dish... love it!

8 oz whole wheat dry pasta
1/4 cup pine nuts
2 large red beets, trimmed of stems and roots
4 heaping cups washed and chopped kale
1-2 cloves garlic, minced
2 tsps olive oil, separated

1 recipe of cashew alfredo

1) Heat oven to 400 degrees. Wrap your beets in tinfoil and roast for about 40-45 minutes, or until a knife pierces one of your beets easily. Remove beets from oven and run them under very cold water. When they’ve cooled sufficiently, you can just slip their skins off. Skin them, chop them, and set aside.

2) Place pine nuts in a small frying pan and toast for a few minutes. Set aside.

3) Place a pot of salted water on the stove to boil. When the water is boiling, add pasta and cook till tender, but still a little al dente. Drain pasta, toss with 1 tsp olive oil, and set aside momentarily, while your greens finish cooking.

4) Per the above, while pasta is cooking, heat 1 tsp oil in a large sautee pan or pot. When it’s hot, add the garlic and cook for about 1-2 minutes. Add the kale, along with a few tablespoons of water and a nice pinch of salt, and allow the greens to cook and steam, stirring occasionally, for about 5-10 minutes. You do NOT want to wilt the kale entirely—it should retain some crunch and form. When it’s just right, remove from the heat.

5) Place cooked pasta, kale, and roast beets in a large serving bowl. Pour about 1/3-1/2 cup of the alfredo over the pasta and veggies, and mix well. Top with toasted pine nuts, and serve.