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| Pasta is pretty in pink! |
I saw this recipe in
the New York Times, and really, really wanted to make it. It looked sooo delightfully pink and jovial, and I love
beets. I felt that its uniqueness
would most appeal to daring eaters, so this eliminated my aunties – both
incredible food wimps – as potential guests. It had to be adventurers who love beets. All this pointed directly to The
Twins. We decided to have it at
their house, so I prepared the sauce and they prepared everything else. And indeed, it was très yummy! And the evening was très,
très fun. Usually when we play
Skat, I am a chronic loser, but the first hand was one of the best I have ever
had. Ever! In my entire Skat life! This made me pretty cheery, but I tried
to restrain my gleeful smirks. I
find gloating winners even more annoying than pouting losers. (Usually however, these two traits are combined
in the same person.) I hope I
managed.
I recommend this
recipe, both because it is very tasty, and visually impressive, but also it is
pretty quick to make – provided you have a food processor to grate the beets. The beet sauce and ricotta topping can
all be done ahead, and then the pasta cooked at the last minute. Try it and amaze your non-wimpy
friends!
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| The table looked colorful and festive. In short - exquisite! |
5 comments:
Looks beautiful! Did it turn your food processor pink??
Not at all, but my tea towel has pink spots. I always wear an apron when doing beets.
It was a delightful and delicious pre-Thanksgiving feast.
It looks delicious. I made a beet salad for Thanksgiving. I had so much beet juice in the bottom of the bowl, I could've covered the pasta without grating it. Wimpy household so no use trying it. Liz and I would like it.
This looks simply delicious. Your color is much more dramatic than the NYT version, well done!
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