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
Units
Scale
- 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