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Nancy Olah

Amazing Beet Pasta

I like to use Barilla Plus pasta in this recipe because of its high protein content. Although a path whose primary ingredient is beets may seem off-the-wall, it is a great dish that I hope you will try.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 to 6 people
Course: Easy Weeknight Meals
Cuisine: Eclectic
Ingredients Method

Ingredients
  

  • 14-16 ounces of farfalle bow tie pasta – I like Barilla Plus
  • 2 large or 3 medium beets baked (skins removed and quartered)
  • 1 tablespoons garlic oil
  • 1 tablespoon extra virgin olive oil
  • 4 ounces mascarpone or 4 ounces cream cheese
  • ½ cup pine nuts lightly toasted or raw (your choice)
  • Freshly ground black pepper
  • Sea salt
  • Freshly grated Parmigiano-Reggiano

Method
 

  1. Fill a large pot with water and bring to a boil. Add about 1-2 tablespoons of sea salt when it is at a rolling boil. Cook the farfalle while you are preparing the sauce.
  2. While the pasta is cooking, put the beets, garlic oil, olive oil, and mascarpone or cream cheese in a food processor. Taste and season with pepper and salt. Scrape it down and buzz it again until it is very smooth.
  3. When the pasta is al dente (about 10-11 minutes if you are using the Barilla Plus pasta I suggest), reserve a cup of pasta water before you drain the pasta in a colander.
  4. Put the drained pasta back in the warm pasta pot and add the mixture from the food processor, along with some pasta water to thin the sauce. Stir in about a cup of Parmigiano-Reggiano, and then sprinkle in your raw or toasted pine nuts.
  5. Toss again and top with more cheese and pine nuts.