Shockingly Pink Pasta

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This pasta dish is shockingly pink, and shockingly easy. And delicious. So it wins on all counts (cause how can something not win when it’s bright pink?)

I have another culinary confession to make. I really don’t like beets. I find they are way to earthy for my taste and I never really willingly seek them out. But all things change. This meal looked so pretty I couldn’t help but try it out, and in doing so discovered that maybe beets aren’t so bad after all. And the best part about it is my 10-month-old baby loved it. Anything that gets him to eat is automatically going into meal rotation.

And when I say easy, I really mean it. This takes no longer than the amount of time it takes to boil a pot of pasta. You’re dealing with raw beets so you don’t have to roast them beforehand. Although, funny story, this is actually the first time I’ve really handled beets, raw or otherwise. So you can imagine my surprise when my hand ended up looking like this:

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And this didn’t come off. Well, not right away. I wasn’t expecting to have to scourge my hand with soap to get all the pink off. So maybe include that into your prep time as well.

This recipe comes from The French Market Cookbook: Vegetarian Recipes from my Parisian Kitchen, by Clotilde Dusoulier (the food blogger behind the delicious and gorgeous Chocolate and Zucchini blog).

Shocking Pink Pasta

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Ingredients

12 oz beets, peeled and diced

1 cup light whipping cream

1 garlic clove

1 tsp fine sea salt

1/2 tsp ground cumin

1 pound of pasta (she suggests something long, to show off the sauce, but this rotini does an excellent job as well so I say use what you want)

freshly ground black pepper

1 cup fresh flat-leaf parsley

2/3 cup almonds, toasted, roughly chopped

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I absolutely love the jewel-bright rose colour at the interior of beets

In food processor or blender, combine the beets, cream, garlic, salt and cumin. Process until smooth.

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Bring salted water to a boil in a large pot. Add the pasta and cook until it’s a minute shy of al dente. Drain, return the pasta to the pot, and fold in the sauce. Return to medium heat and cook until heated through and al dente, about 1 minute.

Divide among bowls, sprinkle with pepper, and top with the parsley and almonds. Serve immediately.

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This is such a perfect throw together meal. Will absolutely be repeating.

Word of the day:

Fulsome: offensive to good taste, especially as being excessive; overdone or gross: fulsome praise that embarrassed her deeply; fulsome decor; disgusting, sickening; repulsive: a table heaped with fulsome mounds of greasy foods

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