INGREDIENTS:

1. Whole wheat pasta (like penne or rigatoni)
2. Beets, peeled and chopped into little chunks or strips
3. Kale, stems removed and chopped (u can also use the beet greens here!)
4. Goat cheese, crumbled
5. Walnuts
6. Green onions, thinly sliced, white parts + green parts separated
7. Olive oil
8. Garlic, minced (or chopped garlic scapes!!)
9. Salt and pepper to taste
10. Reserved pasta cooking water (about 1 cup)

INSTRUCTIONS:

1. Cook the pasta: Cook the whole wheat pasta according to package directions in a pot of boiling, salted water.
2. Prepare the beets: While the pasta cooks, sauté the diced beets in a skillet with olive oil until they are somewhat tender, seasoning with salt and pepper.
3. Sauté green onions and garlic: Add minced garlic and green onions (white parts) to the skillet with the beets and cook until fragrant and softened. Then add the chopped kale and stir until the greens just begin to wilt.
4. Combine pasta and sauce: Drain the pasta, reserving about 1 cup of the starchy cooking liquid. Add the pasta and goat cheese to the skillet with the beet and kale mixture.
5. Create a creamy sauce: Slowly add the reserved pasta water to the skillet, a little at a time, and toss everything together until the goat cheese melts and the pasta is moist but not drenched.
6. Add walnuts and season: Toss in the walnuts + greens from the green onions + season with salt and pepper as needed.

NOTES:

1. Add a squeeze of lemon juice at the end for extra flavor :-)
2. You can also toast the walnuts in a dry skillet before adding them to the pasta to enhance their flavor and crunch.