7 hours ago
Tuesday, June 9, 2015
Meatless Tuesday tonight (I like to be different).
Truth be told, I have been preparing a lot of meatless meals lately.
Seasonal veggies allow you to be so creative as opposed to a boring steak for dinner.
The original recipe uses red beets, however, when I used them, the pasta turned pink, I liked using the yellow golden beets better here.
Believe it or not, this is a rich tasting dish, not what you are thinking, I am sure.
The beets cook down in the stock, and create a rich sauce to coat the pasta.
Capellini w/ Sauteed Golden Beets & Pesto: (adapted from Laurie Colwin)
1/2 lb. capellini pasta (angel hair)
3-4 yellow beets, peeled and diced into 1/2" dice
1/2 red onion, chopped
3 garlic cloves, minced
1 1/2 cups of chicken stock
kosher salt & pepper
red pepper flakes
2 tbsp of basil pesto
handful of toasted walnuts
In a large skillet, heat some olive oil and coat the beets w/ kosher salt. Cook around 4 minutes in the oil. Add in the red onion and cook another minute. Throw in the garlic last for about another minute.
Add in the broth and bring to a boil. Turn down and simmer exactly 12 minutes for tender, but not mushy beets. The broth will reduce and there will be a nice glossy sauce.
While you are making the beet sauce, cook the pasta, which takes 3 minutes.......drain the pasta and mix in the skillet to coat w/ the sauce.
Serve with a dollop of pesto and the toasted walnuts on top.