Un-Beet-Lievable Pasta with Tomato and Arugula Salad

[Guest guest]

Hi Angel,

Can you post the direction on how to make this recipe? Thanks! It sounds good.

I'm a huge beet lover.

Thanks,

Judy

On Feb 26, 2010, at 8:48 PM, Angel Fajardo wrote:

 

>

> I saw this recipe when she was making it on a show. I never had beats before

but thought this sounded really good. And it was.

>

> Un-Beet-Lievable Pasta with Tomato and Arugula Salad

>

> 8-10 baby or 6-8 medium golden beets, greens removed

> 6 tablespoons extra virgin olive oil (EVOO), divided, plus extra for drizzling

> Salt and freshly ground black pepper

> 1 pound rigatoni with ridges, gemelli or whole wheat penne pasta

> 2 large shallots, finely chopped

> 2 large garlic cloves, grated or finely chopped

> 1 box frozen petite peas (10 ounces)

> 1 1/2 cups ricotta cheese

> Zest and juice of 1 lemon

> 1/4 cup Italian flat leaf parsley (about a handful), finely chopped

> 1/2 cup grated Parmigiano Reggiano cheese, plus extra to pass at the table

> 4 cups arugula or baby arugula, washed

> 4 small, ripe plum tomatoes, chopped

>

> Preparation

> Pre-heat the oven to 375ºF.

>

>

[Guest guest]

Sorry, thought I put everything down, here is the whole recipe.

 

" Un-Beet-Lievable " Pasta with Tomato and Arugula Salad

Ingredients

 

6 tablespoons extra-virgin olive oil (EVOO), divided, plus additional for

drizzling

8 to 10 baby or 6 to 8 medium golden beets, greens removed (If you can't find

golden beets, substitute small red beets.)

Salt and freshly ground black pepper

1 pound rigatoni with ridges, gemelli or whole wheat penne pasta

2 large shallots, finely chopped

2 large garlic cloves, grated or finely chopped

1 10-ounce box frozen petit peas

1 1/2 cups ricotta cheese

Zest and juice of 1 lemon

1/4 cup (about a handful) Italian parsley, finely chopped

 

 

 

 

1/2 cup grated Parmigiano-Reggiano cheese, plus additional to pass at the table

4 cups arugula or baby arugula, washed

4 small, ripe plum tomatoes, chopped

1 10-ounce box frozen petit peas

Yields: 4-6 servings

 

 

 

Preparation

 

Preheat oven to 375ºF.

 

Coat the beets with a drizzle of EVOO and place them on a roasting pan. Cover

the pan with foil and place in the oven. Roast the beets for about 30 minutes if

using baby or about 45 minutes if using medium, then remove from the oven and

let cool for 15 minutes, until cool enough to handle. (If using red beets, coat

your hands with a little oil before peeling them to prevent them from staining

your hands.)

 

Just before the beets come out of the oven, bring a large pot of water to a boil

for the pasta. Once boiling, salt the water liberally, add the pasta, and cook

to al dente. Heads up: reserve 1 cup of the starchy cooking water before you

drain the pasta.

 

 

 

 

While the beets cool, heat 3 tablespoons of the EVOO, about three turns of the

pan, in a skillet over medium heat. Add the shallots and garlic, and sauté a few

minutes until they start to soften. Add the peas, gently cook for 3 or 4

minutes, until heated through then season with salt and freshly ground black

pepper.

 

Peel the beets and add them to a food processor with the ricotta cheese. Puree

for a minute or so, until combined into a smooth, golden mixture. Transfer to a

large pasta bowl and season with about 2 teaspoons of lemon zest, salt, freshly

ground black pepper, the parsley and 1/2 cup of grated Parmigiano. Add the

reserved starchy cooking water, the hot pasta, and the peas and shallots. Toss

to combine and let sit for a minute to allow the pasta time to absorb the

flavors. Just before serving, give it another quick toss.

 

In a bowl, add the arugula and the tomatoes. Toss the salad with lemon juice to

taste, the remaining 3 tablespoons of EVOO, salt and freshly ground black

pepper. Pass additional Parmigiano for the pasta at the table and the salad

alongside.

 

 

http://www.cafemom.com/home/queenoflife

 

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[Guest guest]

Thanks so much!!!!!

Judy

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