Beetroot and Pecorino Pasta
A simple and colorful pasta where beetroot creates a smooth, naturally sweet cream balanced by the savory flavor of pecorino. Quick, elegant, and full of character.
Ingredients
- 320 g multigrain penne (11 oz)
- 200 g cooked beetroot (7 oz)
- 40 g shallot (1/4 cup finely chopped)
- 1 sprig thyme
- Pecorino Romano, shaved (about 1/2 cup)
- Extra virgin olive oil (2 tbsp)
- Salt to taste
- Black pepper to taste
How to Make It
- Finely chop the shallot
- Cut beetroot into small cubes
- Bring salted water to boil for pasta
- Heat olive oil in a pan
- Add shallot and sauté briefly
- Add beetroot and thyme
- Blend a spoon of beetroot with a little hot water
- Return puree to the pan
- Add a splash of hot water and cook 2 minutes
- Cook pasta until slightly underdone
- Drain pasta into the sauce
- Add a ladle of pasta water
- Finish cooking while tossing
- Serve with black pepper and pecorino
Tips
- Blend part of beetroot for creamy texture
- Reserve pasta water to adjust consistency
- Use freshly shaved pecorino for best flavour
- Cook pasta slightly under to finish in sauce
Storage
- Keeps refrigerated up to 3 days
- Best eaten fresh for color and texture
- Not suitable for freezing