Farfalle with Golden Beets, Beet Greens, and Prosciutto

Farfalle with Golden Beets, Beet Greens, and Prosciutto
Photo by Scott Phillips


  • 2 tsp. minced fresh rosemary
  • 6 Tbs. extra-virgin olive oil
  • ½ cup dry white wine
  • Kosher salt
  • 6 oz. ¼-inch-diced prosciutto
  • 1 lb. farfalle
  • Coarsely ground black pepper
  • + 5 more ingredients
    • 1 cup lower-salt chicken broth
    • 8 medium cloves garlic, minced
    • 2 bunches golden beets with healthy green tops
    • ¾ cup freshly grated Parmigiano-Reggiano; more for serving
    • 2 medium yellow onions, quartered lengthwise and sliced crosswise 1/8 inch thick

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, trim, peel, and halve the beets; then slice them into 1/4-inch-thick half-moons. Remove the stems from the greens and discard. Wash the greens, spin them dry, and slice into 1-inch strips. Heat 2 Tbs. olive oil in a 6-q...

View full recipe at Fine Cooking


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