While flipping through a new cookbook this bright pink pasta caught my eye. Since I am a baker and Valentine’s Day is coming up, I have been wrist deep into prink frosting and heart shaped sprinkles. It’s all pink, all the time. Naturally the first thing I thought of when seeing this pasta was “what a great idea for Valentine’s Day!” So great in fact that I felt like I should share it.
If you are looking for a romantic/festive dish to serve to your family or sweetheart on this holiday look no further. This quick and easy recipe is adapted from The French Market Cookbook by Clotilde Dusoulier
Shocking Pink Pasta
12 ounces red beets, peeled and diced
1 cup whipping cream
1 garlic clove
1 teaspoon fine sea salt
1/2 teaspoon ground cumin
1 pound pasta of your choice (orecchiette pictured) linguine or spaghetti suggested in book
Fresh ground black pepper
Roasted brussels sprouts or other green vegetable (optional)
3/4 cup toasted almonds, roughly chopped
fresh parsley, chopped as garnish
In a blender or food processor, combine beets, cream, salt, cumin, and garlic. Process until smooth.
Cook pasta in boiling salted water until it is about a minutes shy of al dente. You want to pull it out of the water before it is all the way done. Strain and return pasta to pot. Add beet and cream sauce. Return to medium heat and cook until heated through and pasta is al dente. About 1 – 2 minutes.
Top with roasted brussels sprouts, almonds, pepper, and parsley.