Spaghetti with Beet Cream

Name: Spaghetti with Beet Cream
Total time: 1800 s
Yield: 2 people
Cuisine: American
Ingredients: 6 1/3 oz spaghetti (about 180 grams); 2 beets, already boiled and peeled; 1/2 cup heavy cream (about 100 ml); 2 oz Parmesan cheese (about 60 grams); To taste, toasted crushed pistachios; 1 clove garlic; 1 bunch fresh herbs; To taste, extra virgin olive oil; To taste, black pepper

Nico Acquaviva @cook_nicoacquaviva

Martina Franca

To cook this spaghetti, I used beet pulp, carefully blended and strained. A creamy Parmesan sauce and crushed pistachios complete the dish. Simple but tasty.

Nico Acquaviva @cook_nicoacquaviva

Martina Franca

To cook this spaghetti, I used beet pulp, carefully blended and strained. A creamy Parmesan sauce and crushed pistachios complete the dish. Simple but tasty.

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Ingredients

30 minutes

2 people

6 1/3 ozspaghetti (about 180 grams)
2beets, already boiled and peeled
1/2 cupheavy cream (about 100 ml)
2 ozParmesan cheese (about 60 grams)
To taste, toasted crushed pistachios
1 clovegarlic
1 bunchfresh herbs
To taste, extra virgin olive oil
To taste, black pepper

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Steps

30 minutes

1

Blend and strain the beets carefully. In a pan, heat the olive oil, add a clove of garlic and the herbs tied together to form a bouquet. Let it infuse, then add the beet pulp and let it warm over low heat.
2

In a small pot, pour the cream, bring it almost to a boil, and add the grated Parmesan cheese. Mix carefully until you have a smooth, lump-free cream. Remove from heat and keep warm.
3

Cook the spaghetti in plenty of salted water for 3 minutes, then transfer them to the pan with the beet pulp and finish cooking, adding a ladle of water if the sauce becomes too thick. Remove the garlic and herbs.
4

When the pasta is al dente, plate it, drizzle with the Parmesan cream using a parchment paper cone if desired, and sprinkle with crushed pistachios and a dash of pepper. Serve hot.