Author Notes
This was a fun take on the classic combination of beets and chevre but with pasta. —Brian Harnett
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Ingredients
- Beet & Pasta
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2 pieces
medium to large beets, peeled.
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1 tablespoon
unsalted butter
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2 ounces
fresh goat cheese
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2 tablespoons
chervil tops
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1 tablespoon
milk (almond, whole, skim, water)
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4 ounces
dry pasta (or enough fresh pasta for two). I like wider pasta like pappardelle or taggliatelle
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salt & pepper to tast
- Beet Crumble
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2
beets worth of beet pulp
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3 ounces
guanciale, bacon, or panchetta, minced
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1/4 cup
finely minched shallots
Directions
- Beet & Pasta
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Juice the beets and reserve the juice and pulp.
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Make the beet crumble below
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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.
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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.
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Get some water boiling and cook your pasta appropriately. It should be just under what you'd normally consider 'done.'
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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
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Plate the pasta on to plates and use a spoon to create a divot in the middle of each mound.
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Scoop the chevre into the mound, sprinkle with about 2 tablespoons (or more!) of the crumble and top with the chervil.
- Beet Crumble
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Heat an oven to 250F
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Spread beet pulp onto a silpat or parchment paper, removing any larger pieces that weren't juiced well.
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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.
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Heat a small saucepan over medium heat and add guanciale for about 3-4 minutes.
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Once guanciale starts to brown/crisp, add the shallot and cook until shallots start to brown, about 3-4 minutes.
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Adjust the heat so things to get too and add 3 tablespoons of the dried beet powder to the crumble and cook.
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In about 2-3 minutes, drain the mixture on paper towels. You should have extra.
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