Beet Pasta with Spicy Broccoli Rabe and Portobello Bacon

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   1.

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   For the portobello bacon: Whisk together vinegar, olive oil, garlic, oregano, and salt in a medium sized bowl.

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   Toss mushrooms in the marinade.

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   Cover the bowl with plastic wrap and let them marinate in the fridge for at least an hour, or overnight.

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   Once marinated, preheat the oven to 375 F. Line a rimmed baking pan with parchment paper and spread the mushrooms over the pan.

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   Cook in the preheated oven for about an hour, or until the mushrooms have shrunk and are dry to the touch.

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   2.

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   For the beet sauce: Add beets, garlic and oil to a pot and saute on medium heat until garlic is fragrant (about 30 seconds from the time the oil heats up).

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   Turn heat down to low and put a cover on.

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    Cook beets until tender, about 10 minutes.

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    Once beets are tender, add balsamic vinegar, salt and pepper and cook another minute.

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    Remove from heat.

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    3.

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    For the spicy broccoli rabe: Bring a large pot of water to a boil.

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    In a large saute pan, saute garlic, oil and red pepper flakes on medium heat for 30 seconds.

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    Remove from heat.

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    Wash the broccoli rabe and cut off the bottom of the stems.

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    Cut the remaining greens in half.

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    Put the broccoli rabe into the boiling water and allow it to boil for about a minute.

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    Then using a slotted spoon, add broccoli rabe into the pan with the sauteed garlic.

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    Put it back on the stove on low heat and cook for 3 minutes.

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    4.

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    Cook pasta according to box instructions.

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    When done, drain it.

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    Add pasta into the pot with the beet sauce and toss until pasta is pink.

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    Mix in broccoli rabe and portobello bacon.

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    Garnish with toasted salted pistachios.

No additional tips available.