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Author Notes: This was a fun take on the classic combination of beets and chevre but with pasta. —Brian Harnett
Beet & Pasta
- 2 pieces medium to large beets, peeled.
- 1 tablespoon unsalted butter
- 2 ounces fresh goat cheese
- 2 tablespoons chervil tops
- 1 tablespoon milk (almond, whole, skim, water)
- 4 ounces dry pasta (or enough fresh pasta for two). I like wider pasta like pappardelle or taggliatelle
- salt & pepper to tast
- Juice the beets and reserve the juice and pulp.
- Make the beet crumble below
- Heat a skillet on low and start reducing the beet juice. You want about 1/3 of the liquid left. Once done, mount with butter and keep warm.
- In a small bowl, break up the chevre and add the milk. Whisk to form a smoother paste. As this comes to room temp, it is easier to mix/whip. Season to taste with salt and pepper and set aside.
- Get some water boiling and cook your pasta appropriately. It should be just under what you'd normally consider 'done.'
- Increase the heat to med-high on the beet sauce and add the cooked pasta. Toss with the sauce to cover the pasta. You may need to add a bit of the pasta water as well. Season with S&P to taste
- Plate the pasta on to plates and use a spoon to create a divot in the middle of each mound.
- Scoop the chevre into the mound, sprinkle with about 2 tablespoons (or more!) of the crumble and top with the chervil.
- 2 beets worth of beet pulp
- 3 ounces guanciale, bacon, or panchetta, minced
- 1/4 cup finely minched shallots
- Heat an oven to 250F
- Spread beet pulp onto a silpat or parchment paper, removing any larger pieces that weren't juiced well.
- Dry the beet pulp for about 30-45 minutes, giving it a shake every so often. It shouldn't brown at all. You'll be left with a powder of beets.
- Heat a small saucepan over medium heat and add guanciale for about 3-4 minutes.
- Once guanciale starts to brown/crisp, add the shallot and cook until shallots start to brown, about 3-4 minutes.
- Adjust the heat so things to get too and add 3 tablespoons of the dried beet powder to the crumble and cook.
- In about 2-3 minutes, drain the mixture on paper towels. You should have extra.