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RECIPE: Beetroot Pasta - PINK PASTA

Recipe Adapted from: http://www.thekitchn.com

Was inspired by the beetroot risotto from a certain cafe that I do not remember. XD Decided to google how to make the same for pasta! Look at that beautiful shade of pink. Beetroot spaghetti is a wholesome, nutritious dish that tastes great and fills you up. Addition of Beetroots is added to make it more nutritious and colorful.

Beetroot (Beta vulgaris), sometimes known as red beet, table beet, garden beet, or simply beet, is a root vegetable.

Beetroots are high in fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C, among other minerals.

Beets and beet juice have been linked to a variety of health advantages, including enhanced blood flow, reduced blood pressure, and improved exercise performance.

Beetroot Pasta

Ingredients:

  • 1 pound regular Fettuccine
  • 1 clove of garlic
  • 1/2 cup raw pine nuts
  • 1 large cooked and peeled beetroot
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Sea salt

How to boil beetroot:

1) Bring a large pot of well-salted water to a boil
2) Wash the beets.
3) Add the beets once the water has reached a boil. Cook for 20 to 40 minutes, or until pierced with a knife. Smaller beets require 20 minutes to cook, medium beets 30 minutes, and giant beets 40 minutes or more to cook.
4) Allow the beets to cool for a few minutes before rinsing them and rubbing the skins off with your fingers.
5) Season to taste with salt.

Directions:

1) Cook the pasta in a pan for around 10 minutes to achieve an al dente texture. 
2) Meanwhile, cook the garlic and pine nuts with olive oil over low heat for around 1 minute or until they're brown.
3) Place these into the blender with the beetroot, olive oil, and balsamic vinegar until they're smooth. Season with salt. 
4) When the pasta is ready, toss with the pesto and season to taste with sea salt. Serve hot. 




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