Description
Roasted beets give this pasta a bright color with delightful bursts of flavor.
Ingredients
- 12 ounces, fluid Penne Pasta (gluten Free, If Desired)
- 5 Red Beets, Washed, Scrubbed, Stems Trimmed
- 1 teaspoon Olive Oil
- 3 cloves Garlic
- ⅓ cups Pine Nuts
- 1 Tablespoon Fresh Lemon Juice
- ⅓ cups Water
- 1 cup Fresh Basil Leaves
- 1 teaspoon Chopped Fresh Tarragon
- ½ teaspoons Ground Sea Salt
- ¼ teaspoons Freshly Ground Black Pepper
Preparation
Preheat oven to 425ºF. Cook pasta according to package directions. Rinse and set aside.
Cover a large baking sheet with aluminum foil. Place beets in a single layer and drizzle with olive oil. Toss to coat beets with oil. Place another layer of foil over beets and tightly wrap with foil. Roast at 425ºF for 1 hour and 15 minutes or until tender (check after 1 hour). Remove from oven.
When beets have cooled slightly, remove skins. Be careful—the beets stain everything red. Cut beets into sections.
To a food processor, add cooked beets, olive oil, garlic, pine nuts, lemon juice, water, basil, tarragon, sea salt, and black pepper. Process until smooth.
Mix red beet sauce with pasta. This pasta will last in the fridge for a day or two, but it’s best served immediately.
