26 Сен BEET PASTA WITH BRUSSELS SPROUTS, GOAT CHEESE AND TOASTED PINE NUTS
Preparation time: 50 minutes
Recipe for: 4/5 persons
• 1 ? pounds fresh beet pasta
• 1 tablespoon coarse salt
• 3/4 cup water
• 1 pound (450g) cooked beets, roughly chopped
• 6 tablespoons (84g) butter
• 2 pinches salt
• 1 tablespoon extra virgin olive oil
• 30 Brussels sprouts, thinly sliced
• 1 goat cheese log, crumbled
• 2 tablespoons pine nuts
For the sauce:
Pour in the water and add the beets to the Smeg blender. Blend until smooth, adding more water if needed.
Add the butter to a medium skillet. Cook the butter over high heat until it becomes brown, about 1 minute. Add the beet puree to the skillet and stir to combine.
For the topping:
In a large skillet heat the extra virgin olive oil and add the Brussels sprouts; cook over medium high heat for 5 minutes stirring occasionally until soft and slightly brown.
In a small skillet add the pine nuts and cook over medium heat stirring often until toasted, about 2-3 minutes.
For the pasta:
Bring a large pot of water to boil; add the coarse salt. Add the fresh pasta and cook al dente, about 3 minutes. Reserve 1/2 cup pasta water and drain.
Heat the beet sauce over low heat until warm. Add the pasta to the sauce and toss to coat. Add some of the reserved pasta water if needed to thin the sauce. Divide the pasta on the plates and top with Brussels sprouts, crumbled goat cheese, toasted pine nuts and a swirl of extra virgin olive oil. Serve immediately. Buon appetito!