Between the name and the photo you get the idea. Make no mistake, startling yes, yet indeed delicious. And why not? Your best Parmesan, cream, good chicken broth, a little crunch of bell peppers coating al dente pasta. The earthy sweetness and brilliant color of roasted beets is the not-so-secret ingredient that makes this an eye-popping crowd pleaser.
And so easy:
Roast four medium beets 'til tender, remove skins.
Put beets in food processor with 1 c. heavy cream and 1 c. good chicken broth. Liquefy. Add 1 c. grated Parmigiano Reggiano, a little salt and a couple grinds of black pepper. Blend again until creamy smooth. The sauce will be loose, not to worry, the pasta will soak it up.
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Use a small star cutter (or other ornamental shape) on yellow bell peppers. Small circles, squares or match-stick julienne are also just fine.
Prepare bow-tie pasta truly al dente, not quite done. Drain and mix with the sauce. Cover and let sit for a couple of minutes so the pasta absorbs the sauce. Garnish with the peppers.
Initial surprise at the color quickly gives way to murmurs of enjoyment.