Beet Linguini

Beet Linguini 2

Let’s take it back to Roman times… The very creators of ‘ROMANce’ knew that our rooted friend, the beet, was a powerful aphrodisiac and prescribed it medicinally. It is not hard to imagine how they knew, with it’s shape, flavor, sweet aroma and it’s iconic color that turns anything it touches to red – the color of love. But for those of you who need to hear it in modern terms, here is the scoop: Boron is a trace mineral that has been found to hugely boosts sexual hormones for both men and women, and these red delights are full of it. Also included in the pretty package is iron and potassium which are libido essentials.

This beautifully vibrant pink pasta is easier than you think, no need to hand-roll each strand with beets in the dough mix (but don’t worry, you will get to get your hands dirty and tinted red!). It is simply a silky puree of roasted beets, that your linguini will lick up, and turn vibrantly colored!

Mixed with mint and a hint of lemon zest, this fresh, sexy, pink affair, will bring blush not just to your cheeks…

YOU WILL NEED (For Two):

(CLICK THE PINK-LINKS FOR MORE INFO ON THEIR APHRODISIACAL PROPERTIES…)

  • 1 large beet, chopped into 1 inch cubes
  • 3 cloves garlic
  • 1/2 cup peas – fresh or frozen
  • handful of mint
  • 1/2 tbsp of lemon zest
  • juice of half a lemon
  • Good quality olive oil
  • a sprinkling of pine nuts or other nuts like almonds – toasted or roasted
  • A good crumbling of goats cheese for garnish

Beeeeeets

Start by pre-heating the oven to 380 f / 190 c… Cover your beets with a good guzzle of olive oil, salt, pepper and throw two of the garlic cloves, whole, skin on, in the baking tray with them. Make sure you rub the oil all over your beets, and this will give your hands their first pink glaze. Pop them in the oven (the beets, not your hands) and cook for around 30 mins – every oven is so different, so just keep an eye on them until the are very soft to poke with a fork and a tiny bit crispy on the edges. The garlic may be ready before the beets, so if they are getting brown, take them out before-hand.

Meanwhile boil your linguini until al dente, and your peas separately until slightly soft but still pop in your mouth.

When the beets are ready, place them in a food processor with about 4 tbsp olive oil, lemon juice & zest, the roasted garlic (skins removed), and the one remaining fresh garlic clove. Whizz until a smooth puree, adding more S&P and anything else, as needed. If the puree is a little too pasty, add more olive oil or a drop of water.

Now – mix your freshly boiled pasta with the puree in a big bowl – here your hands will receive the full beet-treatment and are ensured to be red for the rest of the evening. Mix it well, so the linguini is fully coated and colored. Mix peas through at the end.

Serve with your goats cheese, nuts, a good amount of mint, a drizzle of olive oil, black pepper, and a nice earthy pinot…

Beet Linguini 4

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8 thoughts on “Beet Linguini

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