"I've been looking forward to gagh. I haven't had it for quite a while. Very fresh." - Jean-Luc Picard
Confession time - this isn't actually gagh, because I've never felt inclined to eat live worms. This recipe is for beet pasta, which is a healthy, colorful dish that happens to look the part. If you happen to find yourself dining with Klingons, and desperately need to blend in...this is the dish for you! If you're looking for something that looks a little more like worms, try Amy's Jell-O Blood Worms.
— Featured In —
How to Make Gagh
— Ingredients —
— Instructions —
Cook pasta according to package directions.
While waiting for pasta to cook, clean and separate beet roots from the stems and greens.
Slice each root in half, and set in a small pot of water. Turn on heat and let boil until tender (about 20 minutes).
Meanwhile, chop the onion and basil. Mince the garlic.
Saute onion in olive oil until soft. Add garlic and let crisp (about 1-2 minutes).
Add broth and greens. Cover and cook until the greens have wilted.
Once beet roots have cooked, drain and slice. Add to saucepan with greens.
Stir in basil, lemon juice, salt, and pepper.
Once mixture is uniformly heated (about one minute), remove from heat and toss with pasta. The softened beets should color the pasta pink.