4 cups cooked pasta(little mezza luna's today)
2 heaping TBSP Garlic Scape Pesto
1 bunch (not quite a pound) baby beet greens
1 drizzle truffle oil (optional)
Once pasta is cooked remove from water with a slotted spoon. Clean and wash beet leaves, and rough chop into 1" cuts. I like the stems but they need a little extra cooking. Toss the beet stems into the still simmering pasta water for two minutes. Drain. Add the beet leaves to the hot pot and add the pasta and stems on top. Place over low heat for two minutes. Swirl in Scape Pesto till well incorporated. Serve with a drizzle of truffle oil for special touch.