3 hours ago
Monday, April 20, 2015
This is a pretty in pink dish created out of laziness.
I had yesterday's roasted beets and steamed asparagus in the fridge, and didn't feel like cooking.
I don't consider boiling a pot of water for pasta cooking.
So I made a mustard vinaigrette w/ white balsamic vinegar and toasted up some nuts, sprinkled w/ feta cheese, tossed with some pasta and dinner was served.
Warning: the pasta will turn pink as soon as you toss w/ the roasted red beets, so hopefully you don't mind the color pink!
Roasted Beet Farfalle w/ Asparagus & Pistachios:
1/2 lb. of farfalle pasta
4 beets, roasted (red or yellow), cut into chunks
a few stalks of asparagus, steamed and cut into 2" pieces (reserving the tips for garnish)
handful of toasted pistachios or walnuts
crumbled goat or feta cheese
arugula leaves (optional)
1 tbsp of favorite Dijon mustard (I used Dijon w/ basil from Beaune)
2 tbsp white balsamic vinegar
2 tbsp of good olive oil
sea salt & peppper
Whisk dressing ingredients w/ a fork and set aside.
Have everything ready to go.
Cook pasta as per directions and drain in colander.
Place the pasta with the beets and asparagus pieces in a bowl and lightly toss w/ the dressing.
Top w/ the reserved asparagus tips and crumbled cheese and nuts.
The next day I had this for lunch tossed w/ some fresh arugula.
Delicious and pretty.