This colorful dish screams early summer in New York. The beet fettuccine is immersed in simple, but flavorful sauce, fueled by the garlicky goodness of garlic scapes.
The prep time includes the time it takes to rest the dough, which is at least 30 minutes. It’s very important to let the dough rest, so that the glutens you’ve worked hard to develop by kneading it have to time relax a little.
You can easily up the heat factor by adding more chili flakes to the sauce.