Description
When shredding the beets, I found it easiest to slice them in half, leaving part of the stem attached so that you have some leverage when trying to grip the beet. Peel away the tough outer skin and then slice along the edges of the beet to create thin shredded strips.
Ingredients
Scale
- 1 Tablespoon butter
- 2 Tablespoons olive oil
- 2 garlic cloves, minced
- 3 large peeled uncooked beets, coarsely grated (see note above)
- 1/2 Teaspoon cayenne pepper
- 2 Tablespoons fresh lemon juice
- 12 ounces pappardelle pasta
- 8 ounces (225g) creme fraiche
- 6 Tablespoons chopped fresh Italian parsley, divided
Instructions
- Melt butter with olive oil in a large nonstick skillet over medium heat. Add garlic and stir until it turns a pale golden color (about 1 minute). Add beets and cayenne and reduce heat to medium-low. Saute until beets are tender, about 15 minutes. Stir in lemon juice.
- Meanwhile, cook pasta in a large pot of boiling salted water until it reaches desired tenderness. Drain pasta and return to pot. Stir in creme fraiche and 4 tablespoons of the parsley then stir in beet mixture. Season to taste with salt and pepper. Transfer pasta to serving bowls and sprinkle with remaining parsley.
- Prep Time: 30 mins
- Cook Time: 20 mins