Farmer's Market Pasta of the Month

For most of the gardener's out there, you probably have some of these ingredients at your fingertips.  My first crop of beets didn't do very well, so I planted more.  We'll see how they do.  As for my arugula, wow, quite the crop!   With the recent heat, it's on its way out (going to seed), but I was able to scrounge enough for this pasta.  The rest came from the local (actually from Oroville, California) farmer's market.  You can use spinach or chard instead of arugula, however, the peppery flavor of the arugula  was a nice addition. 

I've found that some of my best pastas are the "rustic" ones.  Don't be afraid to try different combinations of veggies.  And if you're a gardener, now is the time to start experimenting!

Ingredients:

2 cups bow tie pasta

2 Tbsp olive oil

2 cups chopped fresh arugula

2 cups beet tops, chopped and stems or ribs removed if not extremely fresh

4 cloves garlic, chopped

2 Roma tomatoes, seeded and chopped

salt and pepper to taste

2 ladles of reserved pasta water

1 Tbsp butter (optional)

Start to bring some pasta water to a boil, adding a pinch of salt after it starts to boil.  Cook pasta according to directions.  Meanwhile, add oil, arugula and beet tops to a large skillet.  Saute until they start to wilt.  Add the garlic, tomatoes and salt and pepper and cook for a little while longer (5 minutes).  

Drain the pasta reserving some liquid.  Put the bow ties into the skillet and stir.  If it's on the dry side, add some of the pasta water, butter and/or a drizzle of olive oil, stirring to mix.  Garnish with freshly grated Parmesan, if you wish, and serve.  Mangia!  So good!