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beet butter linguine recipe

Written on Tuesday, August 16, 2016 | 1:39:00 PM



Serves : servings 

Ingredients : 
- BEET BUTTER
- ½ lb (50 g) beets (about 2 medium beets)
- 3 tsp (15 ml) extra virgin olive oil, divided
- 8 oz (225 g) linguine
- ¼ cup (35 g) hazelnuts, toasted and skin removed
- 3 oz (85 g) goat cheese
- 1 tbsp (15 ml) balsamic vinegar
- 3 tbsp (45 ml) vegetable broth
- Salt and freshly ground black pepper
- 3 tbsp (35 g) Parmesan cheese, freshly grated, for garnish

Preparation Method :
1) Preheat oven to 400°F (204°C). Wash and scrub beets, removing leaves if attached. Place beets on a large piece of foil and drizzle with 1½ teaspoons (7 ml) of the olive oil.
Wrap tightly and place in the oven to roast. Beets are done when they can be easily pierced with a knife, about 50–70 minutes depending on the size of the beets. When done, remove from oven and let cool slightly. Remove skin with a paper towel or by running the beet under cool water and rubbing skin off. This can be done up to three days ahead of time.

2) Bring a large pot of water to a boil. Add the linguine and cook until al dente, according to package directions. Drain, reserving 1 cup (237 ml) of pasta water.

3) Quarter beets and place in a food processor with the hazelnuts. Pulse to combine. Add the goat cheese, balsamic vinegar and remaining 1½ teaspoons (7 ml) olive oil. Pulse to combine. Run the food processor and slowly add vegetable broth until the mixture becomes fluffy and smooth. You may not need all the vegetable broth. The beet butter should be smooth and spreadable. Season to taste with salt and pepper.

4) Place the beet butter in a large bowl (or cooking pot if you don’t want to dirty another dish) and add in ⅓ cup (78 ml) of the pasta water. Whisk to thin. Add in the linguine and toss well to combine. If the pasta is too thick, add in more pasta water, 1 tablespoon (15 ml) at a time. Season to taste with salt and pepper. With the creamy goat cheese, I think this dish tastes best with lots of freshly ground black pepper.

5) Transfer to a serving dish and garnish with Parmesan cheese.

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