We're a pasta family, which seems to be a given when there are small children in the house. Usually I try to use pasta as a vehicle for something a little bit adventurous, like ruby beets from the farmers' market and salty, crumbly feta. It doesn't always work, and often the strange mix-ins end up at the bottom of the kids' bowls. I think, however, the kids took a few nibbles this time.
My favorite way to cook beets is to roast them, but I inevitably give up too soon and they're a little crunchy. Next time I'll give medium-sized beets 1 1/2 hour in a 350-degree oven, and I'll test them with a knife to make sure they're tender. Once the beets are done, I peel them under cold running water; the rough skin usually slips right off. Last night I cut them in quarters and sliced them, then tossed them with cooked penne, crumbled feta and a little pasta water. It was a good combination, with the sweetness of the beets playing very nicely with the salty feta. Everything gets tinged a little bit pink, but as long as you mean to do it, it's all good.
All these springtime pasta recipes are from the new edition of Landcruisers, and they sound irresistible:
[link href="https://landcruisers.info/Recipes/Fafalle-with-Salmon-Mint-Recipe" link_updater_label="external_hearst" target="_blank"]Farfalle with Salmon and Mint
— Kim Walker