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Farfalle Pasta with Beet Vinaigrette and Parsley Pesto

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Farfalle Pasta with Beet Vinaigrette and Parsley Pesto

Farfalle Pasta with Beet Vinaigrette and Parsley Pesto

Farfalle Pasta with Beet Vinaigrette and Parsley Pesto might be just the side dish you are searching for. One portion of this dish contains around 10g of protein, 20g of fat, and a total of 419 calories. This recipe serves 8. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, wine vinegar, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

1
For the parsley pesto: Bring a medium pot of water to a rolling boil.
Ingredients you will need
ParsleyParsley
PestoPesto
WaterWater
Equipment you will use
PotPot
2
Add the kosher salt until the water tastes like seawater and stir to blend.
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Kosher SaltKosher Salt
WaterWater
3
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.
Ingredients you will need
ParsleyParsley
IceIce
Equipment you will use
Slotted SpoonSlotted Spoon
4
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.
Ingredients you will need
Olive OilOlive Oil
Green OnionsGreen Onions
SeasoningSeasoning
PastaPasta
SugarSugar
WaterWater
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BlenderBlender
BowlBowl
1
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.
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WaterWater
BeetBeet
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Sauce PanSauce Pan
2
Add the remaining 1 cup of water and reduce again until you have only 1/4 cup left. Season to taste.
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WaterWater
3
Remove from the heat and stir in the red wine vinegar and olive oil.
Ingredients you will need
Red Wine VinegarRed Wine Vinegar
Olive OilOlive Oil
4
For the pasta: In a large pot, bring 6 quarts of water to a rolling boil.
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PastaPasta
WaterWater
Equipment you will use
PotPot
5
Add a generous amount of salt; the pasta water should taste like seawater.
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WaterWater
SaltSalt
6
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.
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PastaPasta
Equipment you will use
PotPot
7
Drain the pasta in a colander, reserving some pasta cooking liquid in case you need it later.
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PastaPasta
Equipment you will use
ColanderColander
1
Pour the pasta into the bowl with the parsley pesto.
Ingredients you will need
ParsleyParsley
PastaPasta
PestoPesto
Equipment you will use
BowlBowl
2
Add the beet vinaigrette and butter and toss to blend.
Ingredients you will need
VinaigretteVinaigrette
ButterButter
BeetBeet
3
Add the Parmesan and finely sliced beet greens, if using.
Ingredients you will need
Beet GreensBeet Greens
ParmesanParmesan
4
Serve immediately. Alternatively, you can drizzle the red beet vinaigrette over the pasta for a different color effect.
Ingredients you will need
VinaigretteVinaigrette
Red BeetRed Beet
PastaPasta
DifficultyHard
Ready In40 m.
Servings8
Health Score18
Dish TypesSide Dish
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