A nice bunch of beets sporting a lovely head of beet greens, along with some lacinato kale and chard came home with the CSA basket.
A handful of colorful mini peppers and some shallots were huddled together in the crisper, feeling ignored. Little did they know that they were being saved for some good stuff.
Chop up some garlic, bell peppers, onions, tomatoes. Also chop up the greens.
Heat a tablespoon of olive oil in a large pan and sauté the chopped veggies, adding balsamic vinegar, lemon juice, and Braggs liquid Aminos to taste, cover and cook till done, but not mushy.
Meanwhile, cook some farfalle al dente, drain and keep handy. Per cup of sautéed veggies, I prefer no more than half a cup of cooked farfalle to be mixed in.
When greens are done, toss in the cooked farfalle pasta and stir well. Garnish with toasted pine nuts and serve warm. I like it chilled, preferably the next day, when flavors have melded and is a fantastic summer pasta salad.