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Whole-Wheat Orzo with Beets, Pancetta & Caramelized Onions

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Celebrate the hearty flavors of fall with our toasty whole-wheat orzo, red beets, savory pancetta and caramelized onions. We top it off with crisp golden pine nuts and nutty Parmigiano Reggiano—a pasta recipe you have to try!

Serves: 4 - 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Delallo
Recipe Author: DeLallo

Ingredients

  • 1 bunch fresh beets, stems & greens included
  • 2 Tbsp. Farmer’s Market pine nuts
  • 3 Tbsp. Market District extra virgin olive oil
  • 1 cup diced pancetta
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1 lb. package DeLallo organic whole wheat orzo pasta
  • 1/4 cup freshly grated Parmigiano Reggiano
Directions:

Bring large pot of water to a boil. Add beets, along with greens and stems. After 2 minutes, transfer greens and stems to a bowl of ice water; drain. Continue to boil beets until tender, another 8-10 minutes. Remove beets from boiling water and allow to cool. Peel and dice beets.

Heat large saucepan over medium heat. Toast pine nuts until lightly golden, about 4 minutes. Transfer to a small bowl and set aside.

Add oil to same saucepan. Once oil is hot, add pancetta and cook for 3 minutes on medium-high heat until it begins to brown. Add onions and cook together for another 8 minutes, until onion is golden brown. Stir in garlic and salt, cooking until onions are softened, then add beets and greens.

Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions. Toss beet mixture with hot pasta and cook together for 2 more minutes to marry flavors. Serve topped with toasted pine nuts and Parmigiano-Reggiano.