I like to use Barilla Plus pasta in this recipe because of its high protein content. Although a path whose primary ingredient is beets may seem off-the-wall, it is a great dish that I hope you will try.
Author: Nancy Olah
Recipe type: Easy Weeknight Meals
Cuisine: Eclectic
Serves: 4-6
Ingredients
14-16 ounces of farfalle (bow tie pasta) – I like Barilla Plus
2 large or 3 medium beets, baked (skins removed and quartered)
1 tablespoons garlic oil
1 tablespoon extra virgin olive oil
4 ounces mascarpone (or 4 ounces cream cheese)
½ cup pine nuts, lightly toasted or raw (your choice)
Freshly ground black pepper
Sea salt
Freshly grated Parmigiano-Reggiano
Instructions
Fill a large pot with water and bring to a boil. Add about 1-2 tablespoons of sea salt when it is at a rolling boil. Cook the farfalle while you are preparing the sauce.
While the pasta is cooking, put the beets, garlic oil, olive oil, and mascarpone or cream cheese in a food processor. Taste and season with pepper and salt. Scrape it down and buzz it again until it is very smooth.
When the pasta is al dente (about 10-11 minutes if you are using the Barilla Plus pasta I suggest), reserve a cup of pasta water before you drain the pasta in a colander.
Put the drained pasta back in the warm pasta pot and add the mixture from the food processor, along with some pasta water to thin the sauce. Stir in about a cup of Parmigiano-Reggiano, and then sprinkle in your raw or toasted pine nuts.
Toss again and top with more cheese and pine nuts.
Recipe by Fool a Carnivore at https://foolacarnivore.com/amazing-beet-pasta/