I still find it hard cooking for only two. \u00a0I’m used to making big meals, with lots of sides – something to please everyone. \u00a0I’m now starting to prepare simpler dishes, and experiment more. \u00a0Often, I’ll bring home something from the grocer that interests me, then look for recipes online. \u00a0This week it was Beets. Beets, together with poppy seeds, are typical in dishes of the northern Italian regions. \u00a0I read that an upscale Italian restaurant in New York had a beet and pasta dish as a signature meal, so I decided to try my own version. \u00a0This dish is striking with its ruby red stain and specks of poppy seeds. \u00a0I don\u2019t think I would like it as a main, but it makes a great side. \u00a0Try it, You’ll like it! (Provatelo, vi piacer\u00e0!)<\/p>\n
Pasta with Roasted Beets<\/strong><\/p>\n Preheat the oven to 450\u00b0F. Wrap the beets in foil and place on a cookie sheet. \u00a0Roast for an hour until the beets are tender. \u00a0Let cool until you can handle them.<\/p>\n About 15 minutes before beets are done, saut\u00e9 chopped shallots in olive oil over low heat so they caramelize.<\/p>\n Start cooking your pasta. \u00a0I used an organic pasta made from Kamut and Quinoa. \u00a0You can use any pasta, even spaghetti.<\/p>\n Peel and cut beets into chunks. Wear gloves or a plastic baggie over your hand to keep your hands from staining. I use the back of a paring knife and scrape; the skin should come off easily. Add the beets to a food processor and process to a rough puree, making sure there are some chunks remaining as well. \u00a0It is halfway between a chop and a puree.<\/p>\n Add the beets and salt to the shallots.<\/p>\n When the pasta is done, add the \u00bd cup pasta water to the skillet and stir. \u00a0Drain the pasta and put into the skillet with the sauce. \u00a0Sprinkle poppy seeds over top. \u00a0Stir to combine. \u00a0Keep some extra pasta water in case you need to add more back. \u00a0You don\u2019t want it too dry.<\/p>\n Add a liberal amount of grated fresh Parmesan after plating and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":" I still find it hard cooking for only two. \u00a0I’m used to making big meals, with lots of sides – something to please everyone. \u00a0I’m now starting to prepare simpler dishes, and experiment more. \u00a0Often, I’ll bring home something from the grocer that interests me, then look for recipes online. \u00a0This week it was Beets. Beets, together with poppy seeds, are typical in dishes of the northern Italian regions. \u00a0I read that an upscale Italian restaurant in New York had a beet and pasta dish as a signature meal, so I decided to try my own version. \u00a0This dish is striking with its ruby red stain and specks of poppy seeds. \u00a0I don\u2019t think I would like it as a main, but it makes a great side. \u00a0Try it, You’ll like it! (Provatelo, vi piacer\u00e0!) Pasta with Roasted Beets 3-4 large beets, cleaned 1 12oz package pasta noodles (Eden Organic Kamut & Quinoa Twisted Pair) 3 tablespoons olive oil 2 Shallots, finely chopped 1 teaspoon salt \u00bd cup pasta water 1 tablespoon poppy seeds 4 tablespoons Parmesan cheese Preheat the oven to 450\u00b0F. Wrap the beets in foil and place on a cookie sheet. \u00a0Roast for an hour until the Continue reading Provatelo, vi piacer\u00e0<\/span>\n