Beetroot Tagliatelle with Asparagus
Category: Pasta
Servings: 4
This vibrant and flavorful dish combines the earthy sweetness of beetroot with tender asparagus, all enveloped in fresh homemade tagliatelle. It’s a delicious and wholesome option that can brighten up any mealtime. With a touch of creamy goat cheese and beetroot sprouts, every bite is a delightful harmony of flavors and textures. Perfect for a light yet satisfying first course!
Ingredients:
| Ingredient | Quantity |
|---|---|
| 00 Flour (all-purpose) | 300g |
| Pre-cooked Beetroot | 200g |
| Extra Virgin Olive Oil | q.b. (to taste) |
| Semolina Flour | q.b. (to taste) |
| Fine Salt | q.b. (to taste) |
| Asparagus | 350g |
| Garlic | 1 clove |
| Extra Virgin Olive Oil (for sautéing) | q.b. (to taste) |
| Salt (for sautéing) | q.b. (to taste) |
| Black Pepper | q.b. (to taste) |
| Goat Cheese (Caprino) | 90g |
| Beetroot Sprouts | 20g |
Instructions:
Step 1: Preparing the Beetroot Tagliatelle Dough
- Begin by preparing the homemade tagliatelle dough. Start by placing the pre-cooked beetroot into a bowl and blending it with an immersion blender until you achieve a smooth, homogenous puree.
- Add a drizzle of extra virgin olive oil to the beetroot puree and mix it in thoroughly.
- Gradually add the flour, incorporating it into the beetroot puree. Begin kneading the mixture by hand until it forms a cohesive dough.
- Once the dough comes together, transfer it onto a clean surface or workbench dusted with semolina flour. Knead the dough for a few minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
- After resting, roll out the dough into thin sheets using a rolling pin or pasta machine. Once flattened, cut the dough into long strips.
- Roll each strip into a tight, flat log and seal the edges. Slice the log into even rounds about 7mm thick to form your tagliatelle.
Step 2: Preparing the Asparagus
- While the tagliatelle rests, prepare the asparagus. Trim off the tough, woody ends of the asparagus stalks and peel the lower, tougher parts of the stems, leaving the tips intact.
- Thinly slice the garlic clove and set it aside.
- Heat a small amount of olive oil in a large pan over medium heat. Once hot, add the sliced garlic and sauté for about 1 minute until fragrant.
- Add the asparagus to the pan and season with a pinch of salt. Stir occasionally and sauté the asparagus for about 5 minutes, until tender but still crisp. Adjust seasoning with black pepper and salt as desired.
Step 3: Cooking the Beetroot Tagliatelle
- Bring a large pot of salted water to a boil. Once boiling, gently drop the tagliatelle into the water, cooking for just 1-2 minutes, or until the pasta rises to the surface. Be careful not to overcook, as fresh pasta cooks quickly.
- Using a slotted spoon, transfer the cooked tagliatelle directly into the pan with the sautéed asparagus.
Step 4: Assembling the Dish
- Turn off the heat and toss the tagliatelle and asparagus together in the pan. Add half of the crumbled goat cheese and toss again to allow the cheese to melt into the pasta, creating a creamy coating.
- Divide the pasta mixture among 4 plates. Garnish with additional dollops of goat cheese, a few beetroot sprouts, and a final sprinkle of black pepper.
Serving:
Your vibrant Beetroot Tagliatelle with Asparagus is now ready to be served! The beetroot adds a lovely, natural sweetness to the pasta, while the crisp asparagus and creamy goat cheese bring richness and balance to the dish. This beautiful plate of pasta will make a perfect start to any meal, impressing your guests with both flavor and color.
Nutritional Information:
| Nutrient | Amount per serving |
|---|---|
| Calories | ~350 kcal |
| Protein | ~9g |
| Carbohydrates | ~45g |
| Dietary Fiber | ~5g |
| Sugars | ~4g |
| Fat | ~14g |
| Saturated Fat | ~5g |
| Cholesterol | ~20mg |
| Sodium | ~250mg |
| Potassium | ~600mg |
Tips:
- If you don’t have fresh beetroot, pre-cooked beetroot can be substituted for convenience, but fresh beetroot provides a more vibrant color and flavor.
- You can swap the goat cheese for ricotta or parmesan if preferred, though goat cheese adds a tangy creaminess that complements the earthy beetroot beautifully.
- The tagliatelle dough can be made ahead of time and stored in the fridge for up to 24 hours, giving you flexibility when preparing the dish.
Enjoy this wholesome, flavorful pasta dish that showcases the best of seasonal vegetables!
