You know I love this dish when I keep reminding you to try it. And since it's Irish Food week, here it is again.
The only thing truly Irish about this dish is that I first had it on a trip to Ireland. I thought my mother was insane for ordering pasta at an Irish restaurant, but it was obviously one of the most memorable dishes we had on our trip. I love the odd combination of vegetables they served, and the spicy tomato sauce. You could really put any kind of vegetables you liked in here, but the combination they had made it something truly special.
So enjoy with a nice Magner's Hard Cider! Slainte!
Irish Veggie Pasta
2 cloves garlic, chopped
1 medium onion, diced
1 small red pepper, diced
2 cups beet greens (or any green) chopped
1 cup fresh green beans, cut into 1 inch pieces
1 quart chopped tomatoes (we used home canned)
1 can chick peas (about 1 1/2 cups), drained
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
3/4 pound fresh pasta, linguine or angel hair work best
1/2 cup fresh basil, cut in thin strips
Freshly grated parmesan
Start pasta water to boil and salt liberally. In a large saute pan, heat olive oil and saute garlic and onions until tender. Add red pepper and continue to saute until tender. Add beet greens, and green beans, and stir until all are tender. Add tomatoes, chick peas and spices and stir until heated through. Turn to simmer. Add pasta to boiling water and cook 2-3 minutes until al dente. Add pasta to the sauce pan, toss to combine and top with fresh basil and parmesan.