8 oz uncooked mini Penne pasta
1/4 c. raisins
1 1/2 TBSP Olive Oil
2 c. coarsely chopped beet greens
2 tsp bottled, minced garlic
3 c. toasted slivered almonds
salt and pepper to taste
Note here....I didn't read that the almonds were to be toasted...so mine weren't and it still tasted great. The raisins I have on hand I got in huge bags at Costco and are so moist and plump that I couldn't help but graze on a few while I was cooking. They are also organic. I used fresh garlic cloves because I had them on hand and want to use them before they become dried up and yucky.
Above is a picture of where I have cut off the stems to the beet greens. Then, roughly chop the beet greens. Get out a good sized frying pan, heat the oil then add the minced garlic and greens. Cook until wilted.
In a separate pot, cook the penne pasta. While that is cooking, add some hot water to the raisins and let soak for about 5-10 minutes, then drain off the water. Once everything is ready, drain the water from the pasta, add all of the ingredients together and mix until everything is equally distributed.