Pasta with beet cream and Le Marinate Rizzoli
- Ingredients 4 people
- Difficulty medium
- Ready in 40 minutes
Ingredients
- 400 g Pasta
- 1 package “Le Marinate” Anchovy Fillets from the Cantabrian Sea with citrus oil
- 200 g Red beets, cooked, boiled (you can use ready-made ones)
- 100 g Peeled almonds
- 80 g Extra virgin olive oil
- to taste Halls
- 1 bunch Parsley
- 10 leaves Basil
Process
How to make : Pasta with beet cream and Le Marinate Rizzoli- Wash the parsley and basil, then gently blot them with paper towels to remove excess moisture.
- Place the blender jug in the freezer for 20 to 30 minutes so that it is well chilled when used. Next, pour the beet, almonds, oil, and herbs into the mug. Blend everything until smooth and creamy.
- Cook the pasta in plenty of salted water and drain when al dente. Season with the cream, adding a little cooking water if necessary to achieve a smoother consistency.
- Plate the pasta and garnish with the whole anchovy fillets, also pouring over the tasty marinade in citrus oil.
- Serve the dish warm and consume it immediately.
- The beet cream will keep in the refrigerator for up to 2 days if stored in an airtight container.
This recipe was created for us by Fernanda Nicotra @ilcaldosaporedelsud in collaboration with GialloZafferano.
