Spectacularly Delicious

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.

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. 

Share and enjoy:

Related posts:

1. SALMON WITH LENTILS AND PINK HORSERADISH CREAM
2. PASTA AL DUOMO: BAKED PASTA MOLD
3. FORAGED AND ORGANICALLY-FARMED MUSHROOM BOLOGNESE WITH HUMANELY RAISED, LOCAL, FREE RANGE, GRASS-FED BEEF OVER HAND-MADE ORGANIC HERB PASTA
4. Remains of the Day: Turkey Tetrazzini al Forno and a couple of other ideas too

Written by skfsullivan on March 1, 2010 under Main Dishes, Party foods.