Monday, April 20, 2015

Roasted Beet Farfalle w/ Asparagus & Pistachios

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.

Serve immediately.

The next day I had this for lunch tossed w/ some fresh arugula.

Delicious and pretty.

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