This dish was made with fresh pappardelle purchased from Casa di Trevi at the Stockton Farmers Market. The beet sauce is so rich in flavor and color it will infuse itself into the pasta, making it seem as if the papperdelle were made from beets.
16 ounces fresh pappardelle
3 Tbsp. butter
1/2 onion, finely diced
1/2 cup white wine
12 ounces fresh, skinned, diced and cooked beets
1 Tbsp. lemon juice
6 Tbsp. light cream
2 Tbsp. grated Parmesan
10 fresh basil leaves
1. Melt half the butter in a skillet, add the diced onion and fry for 3 minutes.
2. Add the white wine and cook for a further 3 minutes, then add the skinned and diced beets. Cook for 5 minutes.
3. Put the beets, lemon juice and cream into a cuisinart and blend to a smooth puree.
4. Cook the pasta in boiling water until al dente, and drain.
5. Pour the beet puree into a large skillet, add the remaining butter and cook for 3 minutes. Pour the pappardelle into the skillet and blend.
6. Sprinkle with grated Parmesan and freshly ground pepper and stir over high heat for 2 minutes.
7. Serve immediately garnished with freshly grated Parmesan and chopped basil.
Wine served: 2003 Camillo Montori Montepulciano d’Abruzzo
This is one of my favorite meals!
You did an outstanding job with this dish Sandy, you are an unbelievable cook….and the presentation is picture perfect!
Sandy, this dish is so pretty with the beet sauce! It can’t believe how simple it is to make. You are very creative.
Thank you! The color is so vibrant – I just love the way it looks – and the flavor is so rich. Guests are always impressed over such a simple dish.