Beets are not one’s typical aphrodisiac fare, but in this pasta they are worth a good long swoon.
By Sarah Schiffman
The other day, when I went to make my go-to weeknight pasta, I must have been feeling a little frisky, because instead of reaching for the lemons, I decided to try beets instead.
I’m now looking back at that last sentence and realizing that I just associated ‘feeling frisky’ with substituting beets into my hardwired routine. It’s an exciting life I live, but I’m not ashamed. The pasta was nothing short of dreamy, and besides, it’s spring: hearts are fluttering, love is in the air, and our CSA box was filled with a seductive pile of beets just waiting to shimmy themselves up against a smooth pile of pappardelle.
Okay, I know that beets are not one’s typical aphrodisiac fare, but in this pasta they are worth a good long swoon. With a little oil, butter, and heat, the beets softly sweeten, loosing some of their earthy undertones in the process. When combined, in sultry unification, with the cool parsley and fiery edge of fresh garlic, the separate components melt tenderly into each other: mingling, melding, and unfolding amidst coils of pasta. The smooth and flat surface of the pappardelle unites the rich flavors with the milky tang of crème fraiche, binding them together in a blush-inducing bowl of pasta that will have most anyone feeling a little frisky.
PrintPappardelle with Shredded Beets, Crème Fraiche, and Parsley
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This pappardelle pasta dish combines the sweetness of shredded beets with the creamy tang of crème fraîche, creating a vibrant and flavorful meal perfect for spring.
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 3 large peeled uncooked beets, coarsely grated
- 1/2 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- 12 ounces pappardelle pasta
- 1/2 cup crème fraîche
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Melt the butter with olive oil in a large nonstick skillet over medium heat. Add the minced garlic and stir until it turns a pale golden color, about 1 minute.
- Add the grated beets and cayenne pepper, then reduce the heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until the beets are tender and have lost some of their earthy undertones.
- Meanwhile, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- Add the fresh lemon juice to the beet mixture and stir to combine.
- Toss the cooked pappardelle with the beet mixture, ensuring the pasta is well coated.
- Remove from heat and gently fold in the crème fraîche and chopped parsley. Season with salt and pepper to taste.
- Serve immediately, garnished with additional parsley if desired.
Notes
When shredding the beets, slice them in half, leaving part of the stem attached for leverage. Peel away the tough outer skin before shredding. This dish is best served immediately to enjoy the fresh flavors. If needed, substitute sour cream for crème fraîche.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 300
- Fat: 20
- Carbohydrates: 60
- Fiber: 8
- Protein: 12
- Cholesterol: 30
The color of this pasta just made me go a little weak in the knees.
Such a wonderful recipe and gorgeous dish!
This looks AMAZING!!! Can’t wait to try it :)
This is just amazing! I can’t wait to give this a try!
This sounds like a wonderful recipe! I must try it. I can’t even imagine the taste of pasta with beet sauce, but it must be good :-).
I’m beginning to look at beets in a whole new light, hehe. I actually love them but never tried them in pasta, now I must. Great recipe Sarah!