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
salt
2 Tbsp. grated Parmesan
black pepper
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