Surprise your family and friends ( kids included) with this easy pasta recipe. You just need to go to the grocery shop and buy some beautiful pink beets! That's the secret. There are many incredible vegetables absolutely underestimated... beets are, in my opinion, one of this. In Italy you find them at the supermarket ready to use: baked or boiled. Here in US I was first skeptical because I didn't know how to cook them. Well now I use beets almost every day, for salad, gnocchi, pasta and many other preparations.
so, go ahaed, buy few of them and get ready! I usually prepare this pasta with Spaghetti alla chitarra.... picture follows, bought at Majier.
Make 4 serving| 40 minutes for boiling beets, 15 minutes for pasta
2 small beets
150 gr of Speck (or smocked bacon), diced
2 tbsp Philadelphia, or spreadable cheese
1/2 cup whipping cream not whipped
1 scallion, diced
salt and pepper to taste
350 gr ( 12 oz) Spaghetti alla chitarra
Wash the beets.Boil the beets in salted water until soft ( 30 /40 minutes). Peel them and set a side.
In a big pot bring salted water to a boil. Drop the pasta and cook as directed. The pasta suggested here in the recipe takes 10 minutes. Remember to cook pasta "al dente" not too soft not too uncooked.
Prepare the sauce: whisk the bets in a Vitamix or other mixer, set a side.
In a skillet sautee the scallion for few minutes until translucent ( not burnt!). Add diced speck or bacon and let it roast a little. Add the beets puree and stir. Add the cheese and cream. Continue stirring and adjust salt and pepper. You can add some Parmigiano, too but I think you already have plenty of flavor like that.
Drain the pasta and add it to the sauce. Mix and serve.