If there were ever a dish made for Valentine’s Day, this is it. Beet pasta delivers a vibrant fuchsia pink hue that looks straight out of a restaurant kitchen, yet it’s surprisingly simple to make at home. Gwillimdale Farms Beets give this dish its naturally stunning colour while adding a boost of nutrients.
Beet Pasta
Ingredients
- 2 cups Gwillimdale Farms Beets, peeled and diced
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp salt and pepper
Topping
- 1 tsbp butter
- 1/4 cup breadcrumbs
- 2 tbsp pistachios, chopped
- 1 tbsp parsley, chopped
- 1 lemon, zest
Sauce
- 2 cups Gwillimdale Farms Roasted Beets
- 2 cloves roasted garlic
- 1 cup full fat cottage cheese
- 1 lemon, juiced
- 1/2 cup reserved pasta water
- 1 lb pasta
Instructions
- Preheat oven to 425 F. Place Gwillimdale Farms Beets and garlic on a large piece of aluminum, drizzle oil and season with salt and pepper. Wrap them and bake for 40 minutes.
- Heat a small pan over medium low heat. Add butter and melt. Add breadcrumbs and pistachios and toast until golden brown.
- Remove from heat and add parsley and lemon zest. Season with a dash of salt and pepper. Set aside.
- Cook pasta to al dente. Reserve 1/2 cup pasta water.
- In a blender. combine beets, garlic, cottage cheese, lemon juice, salt, pepper and pasta water. Blend until smooth.
- Pour sauce over pasta and toss to combine. Plate pasta and top with breadcrumb topping.