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.
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MD asib Khan
[email protected]I'm always looking for new pasta recipes, and this one definitely caught my eye. I can't wait to try it!
Rabbul
[email protected]This recipe is a great starting point, but I think it could be improved with a few tweaks. I would add more garlic to the pesto and maybe use a different type of cheese.
BaShiR Diyang
[email protected]I'm not sure what I did wrong, but my dish turned out nothing like the picture. It was still tasty, but it didn't look as appealing.
Marines Chapa Ba . LN.PRES.
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Elton Aliu Elton Aliu
[email protected]This recipe was a bit too complicated for my taste. I prefer simpler dishes that are easier to prepare.
Orah Geralds
[email protected]The vinaigrette was a bit too oily for my liking. I think I would have preferred a lighter dressing.
iivy
[email protected]I found this recipe to be a bit bland. I think it needed more seasoning.
qipp
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred a less sweet vinaigrette.
Shankar Gorkhali
[email protected]This recipe was easy to follow and the results were delicious. The pasta was perfectly cooked and the flavors of the vinaigrette and pesto were well-balanced. I highly recommend this dish.
Pyae Pyae
[email protected]I'm not usually a fan of beets, but this recipe changed my mind. The vinaigrette was so flavorful and the pesto was the perfect complement. I'll definitely be making this again!
Pearson Nhlane
[email protected]This dish was a hit at my dinner party. The presentation was stunning and the flavors were out of this world. My guests raved about it.
Aslam Balooch
[email protected]I tried this recipe and it turned out amazing! The beet vinaigrette added a unique and delicious flavor to the pasta. The parsley pesto was also a great addition, adding a pop of freshness. Will definitely be making this again.
My game play
[email protected]This farfalle pasta dish with beet vinaigrette and parsley pesto was an absolute delight! The vibrant colors of the beets and the parsley pesto added a beautiful touch to the plate. The flavors were perfectly balanced, with the sweetness of the beets