Monday, February 8, 2016 Beet Pasta with Brown Butter Arugula Pesto
I’ve been lucky enough to have spent 11 Valentine's Days with my husband.
Sometimes the older you get--or the longer you've been with someone--you start to think things like Valentine’s Day are silly.
And they are a little silly, and yes, it’s a way for candy and flower stores to get our money, but I’m a fan and here’s why...
I feel like we need to take any opportunity to carve out those moments for just the two of us, to re-connect and take a second to say “I love you."
Of course you could just do this any day of the week or month, but let’s face it, you usually don’t.
So I don’t mind being “forced” a little into making an effort.
I’m not saying you have to book a super fancy dinner or a trip out of town.
I’m just talking about turning the TV off, making a nice meal (like this crazy beautiful pink pasta!), and taking the time to remind yourself just how lucky you are to be sitting across from the that handsome man/pretty lady.
This pasta is easy, but elegant; it’s a little indulgent with hints of brown butter--and let’s just say it pairs well with champagne--or whatever else you might have in mind. ;)
Beet Pasta with Brown Butter Arugula Pesto
Serves 4
2 medium beets, coarsely chopped
3 cups water
1 pound bucatini pasta
½ cup ricotta cheese
2 teaspoons lemon zest
1 cup Brown Butter Arugula Pesto
Pine nuts, for a garnish
Arugula, for a garnish
1. Place a large pot of water over high heat for cooking the pasta. While the water is heating, prepare the beet water you will use later by combining the beets and water in a blender. Transfer the beet water to another large pot. Begin heating the pot holding the beet water over high heat.
2. When the first pot of salted water has reached a boil, add the pasta and cook it according to the package directions until it is about 2-3 minutes shy of being done. Then drain the pasta and place it in the now-boiling beet water. Continue cooking it until it is al dente—2-3 minutes more. Drain the pasta and rinse it off to get rid of any beet pulp stuck to the noodles.
3. While the pasta is cooking, prepare the lemon ricotta garnish by thoroughly mixing the ricotta cheese and lemon zest. Set this mixture aside for later.
4. After the pasta is done, drain it and toss it with the pesto. Serve garnished with the lemon ricotta mixture, pine nuts and arugula.
You might also like these recipes:
Parmesan Zucchini Crisps
Ramen with Pork, Egg + Snow Peas 
BBQ Chicken Pizza
Creamed Spinach Garlic Bread
Shepherd's Pie Stuffed Baked Potatoes
Reader Comments (1)
Love that gorgeous color!