Beet Linguine with Swiss Chard, Goat Cheese, and Poppy Seeds

Instructions

1. Wash all of the produce. Strip the chard leaves from the stems and roughly chop the leaves. Finely chop the stems and separate them for later use. Dice the garlic, slice the chives, and grate the beet using the large side of a grater.
2. Put a medium pot of water on to boil. Salt the water heavily.
3. Add roughly 1 tablespoon of olive oil to a large skillet and warm over medium-high heat. Add the grated beet and cook for 4 minutes, stirring throughout. Add 1/4 cup of water and cook another 4 or so minutes until the water has cooked off. Transfer the beets to a bowl.
4. In the same pan, heat another tablespoon of olive oil. Add the garlic and the chopped chard stems, and cook for 2-3 minutes. Next, add in the chard leaves, and cook until wilted. Add 1/4 cup of water and cook 4-5 minutes, or until the water has cooked off.
5. By now, your water should be at a rolling boil. Add the fresh pasta to the water and cook 2-3 minutes, or according to the specific package directions. Once al dente, drain the pasta, reserving 1/2 cup of the pasta water.
6. Add the cooked pasta and the pasta water to the skillet with the chard. Stir to combine. Next, stir in the cooked beet, 3 tablespoons of the goat cheese, and the poppy seeds. Season with salt and pepper to taste.
7. Divide the pasta between two bowls, and top with additional sprinkle of poppy seeds (optional), the remaining goat cheese, and the chives.