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Goat Cheese makes a sassy simple sauce
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5 from 1 vote

Goat Cheese makes a Sassy Simple Sauce

Tortellini Pasta with Golden Beets and Greens in a Goat Cheese Sauce


  • 1 bunch golden beets
  • 1 ½ cups dried cheese tortellini
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves , minced
  • ¼ teaspoon red pepper flakes
  • 6 ounces fresh goat cheese
  • Real Salt , as needed
  • 1/3 cup toasted pumpkin seeds


  • Roast the beet the day before so they are ready for this quick meal.
  • Preheat oven to 350 degrees. Cut the beet greens from the beets. Stick the beet greens in a jar with some water, cover with a plastic bag and store in the refrigerator.
  • Place the beets themselves in a casserole dish with a lid. Add about 2 tablespoons of water to the dish. Cover and roast about 45 minutes, until the beets are tender enough to pierce with a fork. Let cool.
  • Wash the beet greens. Trim away the stems. Chop the greens in ribbons, about 1/2 –inch wide. Set aside.
  • Bring a large pot of water to a boil. Add several teaspoons of salt and stir in the tortellini.
  • Cook the tortellini according to the package instructions; for Trader Giotto’s tortellini it is 15 minutes.
  • Drain, saving about 1 cup of the pasta water.
  • Meanwhile heat the oil in a large skillet on low heat. Stir in the garlic and pepper flakes and cook, stirring about 5 minutes.
  • Place the beet greens on top, cover with a lid, and heat until the greens have wilted and shrunk, 5 to 8 minutes.
  • Slip the skins from about half of the roasted beets and cut them into pieces about ½-inch wide.
  • Stir the goat cheese into the greens and garlic, along with about 2/3 cup of the reserved pasta water, breaking it up with a spoon, and stirring to make a sauce.
  • Gently stir in the tortellini and the beet pieces and cook just until they are heated through, adding more pasta water if needed.
  • Season with salt to taste.
  • Sprinkle with the pumpkin seeds just before serving.