Farfalle Pasta With Beet Vinaigrette And Parsley Pesto
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Granulated Sugar1 cup
Olive Oil2 cups
Water1 cup
Red Wine Vinegar2 tbsps
Extra-Virgin Olive Oil1 tbsp
Unsalted Butter1 cup
Shaved ParmesanDirections:
1
For the parsley pesto: Bring a medium pot of water to a rolling boil
2
Add the kosher salt until the water tastes like seawater and stir to blend
3
Add the parsley and cook for 1 minute, and then remove with a slotted spoon
4
Immediately plunge leaves into an ice bath and allow to cool, 3 to 5 minutes
5
Drain the leaves slightly and then put them in the blender with the sugar and olive oil
6
Blend until smooth
7
If the mixture is too thick, add some water to facilitate blending
8
Taste for seasoning
9
Stir in the scallions and set aside in a bowl large enough to hold the pasta
10
For the beet vinaigrette: Put the beet pieces in a medium saucepan and add 1 cup of water
11
Bring to a rolling boil over high heat
12
Allow it to reduce until there is about 1/4 cup liquid
13
Add the remaining 1 cup of water and reduce again until you have only 1/4 cup left
14
Season to taste
15
Remove from the heat and stir in the red wine vinegar and olive oil
16
For the pasta: In a large pot, bring 6 quarts of water to a rolling boil
17
Add a generous amount of salt; the pasta water should taste like seawater
18
Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks
19
Cook the pasta until al dente (chewy but not hard or raw tasting) 8 to 10 minutes
20
Drain the pasta in a colander, reserving some pasta cooking liquid in case you need it later
21
To serve: Pour the pasta into the bowl with the parsley pesto
22
Add the beet vinaigrette and butter and toss to blend
23
Add the Parmesan and finely sliced beet greens, if using
24
Serve immediately
25
Alternatively, you can drizzle the red beet vinaigrette over the pasta for a different color effect