Beets & Red Cabbage Pasta

September 15, 2010


Author Notes: Beets & Red Cabbage Pasta - to add the Gorgonzola or not to add the Gorgonzola... that is the question.mtlabor

Serves: 2-4

Ingredients

  • 2 cups elbow macaroni/spiral pasta
  • 8 slices Pancetta, chopped
  • 3 golden beets, peeled and cubed
  • 1 & 1/2 cups beef stock
  • 2 tablespoons olive oil
  • juice from 1 lemon
  • 6 ounces Gorgonzola crumbles (optional)
  • 1/3 cup pistachios, chopped
  • 4 garlic cloves, minced
  • 1 cup red cabbage, shredded
  • salt and pepper to taste

Directions

  1. Heat a large skillet under medium high heat, and add pancetta. Cook until pancetta starts to brown, about 5 minutes. With a slotted spoon, remove the pancetta and set aside on paper towel-lined plate, leaving any grease in the pan.
  2. Add the beets, cabbage, and garlic to pan. Saute for about 1 minute and add in beef stock. Bring to a boil and then reduce heat to a simmer. Simmer for about 20 minutes.
  3. Meanwhile, cook the pasta according to package directions for al dente. Drain pasta and reserve about 1/2 cup of the pasta water.
  4. Toss the pasta in with the beets and cabbage along with lemon juice. Heat for about 1-2 minutes.
  5. Stir in pasta water, olive oil, and gorgonzola (if you're adding it). Toss until everything is well combined. Season with salt and pepper, to taste.
  6. Serve right away with chopped pistachios as a garnish.

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Reviews (1) Questions (0)

1 Comment

Anomy July 17, 2017
Not sure it's even valid for me to comment, since I made so many changes. Essentially, I wanted to use up CSA stuff, and was craving pasta. I only had three small (red) beets, so added a chopped carrot. And used bok choy instead of red cabbage and toasted pine nuts instead of pistachios. Also a little more pasta. Very good, though a bit weird, and I'd say the gorgonzola is NOT optional, the creaminess and bite are a real asset. I didn't use or need the pasta water.