Best 3 Beet Noodles With Parsley Pesto And Parmesan Recipes
Indulge in a symphony of flavors with our tantalizing beet noodles, artfully crafted with parsley pesto and a sprinkling of Parmesan cheese. This symphony of a dish offers a colorful and nutritious twist to your culinary repertoire. Explore also our delightful zucchini noodles with sun-dried tomato pesto, a vibrant dish bursting with Mediterranean flavors. Or embark on a creamy adventure with our avocado pesto pasta, where avocado, basil, and pine nuts harmonize perfectly. For a taste of classic Italian cuisine, immerse yourself in our traditional pesto with pine nuts and basil, a timeless combination that complements any pasta. And for those seeking a unique culinary experience, discover our arugula pesto with almonds, a nutty and peppery rendition that adds a piquant touch to your meals.
Here are our top 3 tried and tested recipes!
FARFALLE PASTA WITH BEET VINAIGRETTE AND PARSLEY PESTO
Provided by Alex Guarnaschelli
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the parsley pesto: Bring a medium pot of water to a rolling boil. Add the kosher salt until the water tastes like seawater and stir to blend. Add the parsley and cook for 1 minute, and then remove with a slotted spoon. Immediately plunge leaves into an ice bath and allow to cool, 3 to 5 minutes. Drain the leaves slightly and then put them in the blender with the sugar and olive oil. Blend until smooth. If the mixture is too thick, add some water to facilitate blending. Taste for seasoning. Stir in the scallions and set aside in a bowl large enough to hold the pasta.
- For the beet vinaigrette: Put the beet pieces in a medium saucepan and add 1 cup of water. Bring to a rolling boil over high heat. Allow it to reduce until there is about 1/4 cup liquid. Add the remaining 1 cup of water and reduce again until you have only 1/4 cup left. Season to taste. Remove from the heat and stir in the red wine vinegar and olive oil.
- For the pasta: In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt; the pasta water should taste like seawater. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting) 8 to 10 minutes. Drain the pasta in a colander, reserving some pasta cooking liquid in case you need it later.
- To serve: Pour the pasta into the bowl with the parsley pesto. Add the beet vinaigrette and butter and toss to blend. Add the Parmesan and finely sliced beet greens, if using. Serve immediately. Alternatively, you can drizzle the red beet vinaigrette over the pasta for a different color effect.
PESTO WITH BASIL AND PARSLEY
Steps:
- Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
- Serve with pasta or bread.
SAUTéED BEETS WITH PASTA, SAGE AND BROWN BUTTER
Give a cook a beet, and he'll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else. This recipe employs the latter technique (with the addition of sage) then calls for tossing the beets with pasta. A finishing of grated Parmesan is a salty counterpoint to the caramelized sweetness of the beets.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, quick, weekday, side dish
Time 30m
Number Of Ingredients 4
Steps:
- Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
- Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.
Tips:
- Choose fresh, tender beets. Look for beets that are small to medium in size, with smooth skin and no blemishes. The greens should be bright and crisp.
- Use a spiralizer to make the beet noodles. This is the easiest way to get thin, uniform noodles. If you don't have a spiralizer, you can use a mandoline or a sharp knife to julienne the beets.
- Blanch the beet noodles before serving. This will help to soften them and remove any bitterness.
- Make the pesto ahead of time. You can store it in the refrigerator for up to a week, or in the freezer for up to 3 months.
- Serve the beet noodles warm or cold. They can be enjoyed as a salad, a main course, or a side dish.
Conclusion:
Beet noodles are a delicious and healthy alternative to traditional pasta. They are low in calories and carbohydrates, and they are a good source of vitamins, minerals, and antioxidants. With their unique flavor and texture, beet noodles can be used in a variety of dishes, from salads to main courses. So next time you're looking for a healthy and flavorful meal, give beet noodles a try!
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