Farfalle with Beets

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1 small onion, minced
30 ml (2 tbsp) butter
50 ml (1/4 cup) white wine
340 g (11 oz / 3 large) beets, cooked al dente, peeled and diced
250 ml (1 cup) 35% cream
450 g (1 lb) farfalle
Salt and freshly ground pepper, to taste
1 lemon, juiced, and the zest finely grated
50 ml (1/4 cup) fresh basil, shredded
Blue cheese, diced, to taste
6 sprigs fresh basil

Directions

1. In a large saucepan, wilt the onion in the butter, add the wine and reduce by half.
2. Add the beets and the cream and simmer for 5 minutes, stirring.
3. In a large pot, cook the pasta al dente, following package directions. Drain, add to the sauce and season to taste with salt and pepper.
4. Add the lemon juice and zest and the shredded basil, tossing gently to combine.
5. Serve immediately on heated plates, garnished with a spoonful of cheese and some basil.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2562

• Type of Meal Main Courses

Type of Meal Main Courses