Pasta with Beets and Cheese

Ingredients

• 1 cup red beets
• 2 cups arugula
• 1/3 cup walnuts
• 4 oz goat cheese, (gouda-style preferred) cut into slices
• 2 tbsp olive oil
• 2 tbsp green onions (green parts only), chopped
• 1 tbsp garlic scapes (optional)
• 6 oz penne pasta, dry

Instructions

1. 1Cook pasta according to package directions. Drain and set aside.
2. 2While pasta cooks, peel and then cut beets into approximately 1/2 inch slices.
3. 3Heat 1 tbsp olive oil (garlic-infused for extra flavor) in a large pan over medium heat.
4. 4Sauté beet slices for 4-6 minutes or until a fork goes through easily. Don't overcook. Set aside.
5. 5In another pan, heat remaining 1 tbsp olive oil over medium heat.
6. 6Add green onions and garlic scapes, if using, and sauté for about 2 minutes to soften.
7. 7Add walnuts and toast for 3 more minutes, stirring occasionally.
8. 8Add 1 cup of arugula to the green onion and walnut mixture, stirring frequently for 2-3 minutes until slightly wilted. Don't overcook.
9. 9In a large serving bowl, layer the ingredients: Start with another cup of fresh arugula as a base, add pasta with a drizzle of olive oil, then greens mixture with toasted walnuts, and then beet slices.
10. 10Top with sliced goat cheese and serve warm.