Beetroot pasta

Beetroot Pasta

Ingredients:

(2–3 servings)

 

300 g beetroots

250 g pasta

1 dl cream

100 g mascarpone

Zest of 1 lemon

Pine nuts

Sumac

Pecorino

Chives

Salt

Black pepper

 

 

Instructions:

1. Roast the beetroots with their skins on at 200 °C in the oven for about 45–60 minutes, until soft. Let cool, peel, and chop. If desired, cut some heart-shaped slices for garnish.

2. Blend the beetroots and ½ dl cream into a smooth purée.

3. Whip the mascarpone, the remaining cream (½ dl), and lemon zest until firm. Transfer to the refrigerator to chill.

4. Toast the pine nuts in a dry pan over medium heat until golden. Set aside.

5. Cook the pasta 2–3 minutes less than the package directions. Reserve some of the pasta water.

6. Combine the pasta and beetroot purée in a pan. Add a splash of the pasta water and cook until the sauce coats the pasta. Season with salt and black pepper at this stage.

7. Stir in grated Pecorino cheese.

8. Portion onto plates. Sprinkle with sumac, Pecorino, chives, and toasted pine nuts. Add a dollop of mascarpone cream in the center.