Penne with Beets, Bacon and Blue Cheese
2 bunches walnut-sized beets, with greens, about 10 in total
1/4 lb. good-quality slab bacon, cut into 1/2 in. dice (me: suppose you could omit this if vegetarian)
4 cloves garlic; minced
4 tablespoons extra-virgin olive oil
1 lb. dry penne
4 tablespoons crumbled blue chees
sea salt and freshly ground black pepper
Trim and peel the beets. Discard the stems and wash the greens. Cut the greens into thin strips and cut the beets into 1/4 inch dice. Cook the bacon over low heat until it is crisp. Remove from the pan with a slotted spoon to drain on absorbent paper. Discard the bacon fat. Add the garlic and olive oil to the same pan. Cook over medium heat until the garlic is pale gold. Add the bacon and remove from the heat. Bring a large pot of water to a boil. Add the beets to the boiling water and salt liberally. It should taste like seawater. Cook for 10 minutes. Add the penne and cook, stirring occasionally, until the pasta is very firm, about 6 minutes. Add the beet greens and continue cooking until the pasta is tender but still firm to the bite, 3-4 minutes longer. Drain the pasta and return to the pot. Add the bacon and garlic mixture and stir over low heat to coat the pasta with the sauce. Stir in the blue cheese. Season with salt and pepper. Serve immediately in heated bowls. Serves 4.
