Red Butterflies with Parmesan |
Author: adapted from Diane Seed
- 1 pound fresh beets
- 1 medium onion, finely chopped
- 2 Tbs butter
- ½ cup dry white wine
- 1 Tbs fresh lemon juice
- ¼ cup heavy cream
- 1 pound farfalle {butterfly} pasta
- salt
- 2 ounces {about 1 cup} fresh grated Parmesan
- black pepper
- 1 Tbs chopped fresh mint
- 1 Tbs lemon zest
- Scrub beets and cut off stems {if still on} and root end. Wrap each beet in foil and place on a cookie sheet. Roast in 350ยบ oven until tender, about an hour, for medium sized beets. Cool slightly, then slip off peels. Chop into chunks.
- Cook the onion in the butter until soft, then pour in the wine and cook for 3 minutes. Add the beets and cook for another 5 minutes. Allow to cool slightly then transfer to a food processor and puree with the lemon juice and cream. Transfer the sauce into a large bowl.
- Cook the pasta in boiling salted water. Drain and stir into the sauce with the Parmesan.
- Season to taste. Sprinkle with the mint and lemon zest and serve at once.
Recipe by Raisin & Fig at https://www.raisinandfig.com/red-butterflies-parmesan/
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