The Pioneer Woman Tasty Kitchen
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Purple Beetroot Pasta

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Level: Easy

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Description

The beets are bangin’ in this eye-catching dish. Highly nutritious, beetroots are an awesome addition to any pasta meal, including this beauty!

Ingredients

  • 7 ounces, weight Pasta
  • ⅓ cups Walnuts
  • 1  Onion, Diced
  • 1 clove Garlic, Diced
  • 1 Tablespoon Olive Oil
  • 2 teaspoons Sage, Fresh If Possible (or Rosemary)
  • Salt And Pepper, to taste
  • 1  Large Cooked Beet, Or A Few Small Ones (I Used Store-bought)
  • 1 Tablespoon White Wine Vinegar
  • ¼ cups Beet Juice, To Color Pasta Purple (optional, But Awesome)
  • 1-⅞ ounces, weight Arugula
  • ½ cups Feta Cheese
  • 1  Lemon, Sliced

Preparation

Cook pasta according to package directions.

Roast the walnuts in a large dry pan on medium heat for a couple of minutes.

Put walnuts in a small side bowl and add onion and garlic to the pan with olive oil on low to medium heat. After 2 minutes, season with sage, salt and pepper.

Open the packaged beet(s) and pour excess liquid into the pan. It should just be a few drops. Cut beet(s) into small cubes and add to the pan. Add white wine vinegar.

When pasta is ready, drain with a colander and collect about 1/2 cup (100 ml) pasta water. Add both pasta and water to the pan. If using beet juice, add it to the mix. Stir and simmer for about 6 minutes. Taste and adjust seasoning.

While it’s simmering, wash and roughly cut the arugula. Garnish pasta with arugula, feta, walnuts and lemon. Enjoy!

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