Author Notes
Beets & Red Cabbage Pasta - to add the Gorgonzola or not to add the Gorgonzola... that is the question. —mtlabor
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Ingredients
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2 cups
elbow macaroni/spiral pasta
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8
slices Pancetta, chopped
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3
golden beets, peeled and cubed
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1 & 1/2 cups
beef stock
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2 tablespoons
olive oil
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juice from 1 lemon
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6 ounces
Gorgonzola crumbles (optional)
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1/3 cup
pistachios, chopped
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4
garlic cloves, minced
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1 cup
red cabbage, shredded
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salt and pepper to taste
Directions
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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.
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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.
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Meanwhile, cook the pasta according to package directions for al dente. Drain pasta and reserve about 1/2 cup of the pasta water.
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Toss the pasta in with the beets and cabbage along with lemon juice. Heat for about 1-2 minutes.
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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.
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Serve right away with chopped pistachios as a garnish.
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