Bright pink pasta

Be sure to undercook your pasta as it will cook for another couple of minutes in the pan with the beetroot, which will turn it bright fuchsia pink; nature’s neon. I like to make this for kids and my son loves to watch as the pasta starts to turn pink, doesn’t necessarily mean he eats it

SERVES 4
300g raw beetroot
extra virgin olive oil
2 tablespoons baby capers
400g tagliatelle
a small bunch of dill
juice of 1 lemon

First, peel and coarsely grate your beetroot. Fill and boil a kettle. Heat a frying pan on a medium heat, add a drizzle of olive oil, then the beetroot and capers, and cook for about 7 minutes until the beetroot has lost its rawness and there is no liquid in the pan

Meanwhile, fill a large pan with boiling water and add a good pinch of salt. Bring back to the boil, then add the pasta and cook for 3 minutes less than the packet instructions. Once the pasta has had its time, drain it in a colander, reserving about 150ml of the cloudy pasta water to make your sauce. Put the pasta and the reserved water into the pan with the grated beetroot and simmer over a high heat for about another 3 minutes until all the water has evaporated and the pasta has turned deep pink and is perfectly cooked

Take the pan off the heat and add the chopped dill, then squeeze over a little lemon juice and finish with a really generous drizzle of olive oil, more than you think you’ll need, and salt and pepper.

Posted: 09.02.22 1 Comments

Comments

Posted by Helen Shepherd at 2:43 on the 11.02.22

Looks fun and can’t wait to try it. On a coloured plate would
Look lovely.

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