Farfalle Pasta with Beet Vinaigrette and Parsley Pesto

Name: Farfalle Pasta with Beet Vinaigrette and Parsley Pesto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 5 mediums beets, thoroughly scrubbed and quartered (reserve and finely slice beet greens, if attached); 473 milliliters fresh curly parsley leaves; 454 grams farfalle pasta; 1 teaspoons granulated sugar; 8 servings Kosher salt; 118 milliliters olive oil; 2 Tbsps extra-virgin olive oil; 59 milliliters shaved Parmesan; 59 milliliters red wine vinegar; 237 milliliters thinly sliced scallions, green and white parts; 1 Tbsp unsalted butter; 473 milliliters water

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

For the parsley pesto: Bring a medium pot of water to a rolling boil.

Ingredients you will need

Parsley

Pesto

Water

Equipment you will use

Pot

Add the kosher salt until the water tastes like seawater and stir to blend.

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Kosher Salt

Water

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.

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Parsley

Ice

Equipment you will use

Slotted Spoon

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 Oil

Green Onions

Seasoning

Pasta

Sugar

Water

Equipment you will use

Blender

Bowl

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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Water

Beet

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Sauce Pan

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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Water

Remove from the heat and stir in the red wine vinegar and olive oil.

Ingredients you will need

Red Wine Vinegar

Olive Oil

For the pasta: In a large pot, bring 6 quarts of water to a rolling boil.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Add a generous amount of salt; the pasta water should taste like seawater.

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Water

Salt

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.

Ingredients you will need

Pasta

Equipment you will use

Pot

Drain the pasta in a colander, reserving some pasta cooking liquid in case you need it later.

Ingredients you will need

Pasta

Equipment you will use

Colander