Harvest Pasta with Roasted Root Vegetables - Kaslo Sourdough Pasta.

Ingredients

• 4c. Kaslo Sourdough Whole Wheat Radiatori
• 1/2 butternut squash
• 1/2 acorn squash
• 3 small turnips
• 3 small beets
• 4c. beet leaves
• 1/2 block Spread Em’s Meadow Cheeze
• 2tbsp. fresh rosemary
• 2tbsp. fresh sage
• 3 large cloves fresh garlic
• S&P
• 1tbsp. olive oil
• Spread Em’s Buttery Spread
• First things first, put on a large pot of water to boil, and preheat your oven to 400.
• Next, give your beets, turnips, beet greens and squash (yes, even the squash!), a thorough rinse.
• After everything has gone into the oven, add your buttery spread to a large skillet, and turn to medium-low heat. Add your herbs and garlic, and gently melt down, being careful not to burn.
• Roughly chop your washed beet greens, and add to the pan.
• Cover, and cook on low until your greens are wilted. Add a splash of water if needed.
• By this time your water should have come to a boil, so go ahead and cook your Kaslo Whole Wheat Radiatori according to the package instructions (about 5-7) minutes.
• Strain thoroughly, but don’t rinse.
• Add pasta to the pan with the wilted greens and herbs, and mix thoroughly. Add chunks of your Meadow Cheeze block now, and salt and pepper to taste now. If needed, add a splash more olive oil.
• Serve immediately, with a glass of your fave red!