Rustic Beet Pasta

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Fresh pasta. Why haven’t I discovered you before? And no, I’m not talking about the fresh pasta you can find in a refrigerated section of a grocery store. I’m talking about the real deal. That’s right – making it from scratch!

Of course, it does require some extra appliances/tools, but there are ways to make it without them. Unfortunately, I have the tools, but there are plenty of tutorials for making them without it!

I had been dying to buy the KitchenAid pasta attachments for a while, but I just couldn’t justify its insanely expensive cost. That changed on Boxing Day this past Christmas, when it was on sale for more than half its cost, plus an extra rebate that KitchenAid was promoting. Talk about deals 🙂

Since buying them, I’ve made spinach and ricotta tortellini, and fettuccine with chives.

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I had been looking for new ideas for pasta doughs, when I came across using beets in the dough. I couldn’t get over the lovely colours, the deep reds and pinks. I figured it would add a sweetness and earthiness that only beets could.

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I didn’t want to overpower it with a sauce, so I decided to keep it simple and rustic. Sautéing some tomatoes, greens, and garlic, and voila. A meal! The whole pot was gobbled up by my friend – he clearly enjoyed it (don’t worry, I ate some too!).

Ingredients

  • 3-4 servings fresh beet pasta, or other store-bought pasta.
  • 1 cup grape tomatoes, halved
  • rainbow chard, roughly chopped
  • 4-7 cloves of garlic (depends how garlicky you want it!)
  • chicken or veggie sausage, removed from casings (optional)
  • 2 tbsp olive oil
  • 1/4 cup pine nuts, toasted
  • juice of 1/4 lemon
  • parmesan cheese for topping

———

Boil the fresh pasta in a pot of salted boiling water. Because it’s fresh, it only needs 2-3 minutes. Boil for longer if using store-bought.

Heat a pan on medium heat with the olive oil. If using the sausage. add the meat and sauté. Add the garlic, and tomatoes, and crush using the spoon. Once sautéed and juices from tomatoes are released, add the rainbow chard at the last minute.

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Add the cooked pasta directly from the boiling water and stir in parmesan cheese, and toasted pine nuts. Add the lemon juice, and mix.

Serve and enjoy!

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