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  • Antoinette

I'm just gonna call this dish PURPLE HAZE because that's the state of mind I'll be in after eating i


Beet Fusilli with Toasted Pine Nuts, Wilted Arugula, Capers and Goat Cheese


Ingredients

1/2 pound beet fusilli pasta ( I purchased mine from Whole Foods)

1/2 cup pine nuts

3 tbsp. olive oil, divided

Juice from 1 large lemon

2 tbsp. Butter

2 cups arugula lettuce

12 tsp. Garlic powder

Salt and pepper, to taste

2 tbsp. Capers, drained

1/2 cup Parmesan cheese

1/2 cup goat cheese

Instructions

Being salted water in large pot to boil. Add beet pasta and cook until al dente, about 7-8 minutes and drain.

Place pine nuts in a dry (don’t add oil) small frying pan.

Turn heat to medium-low and cook until fragrant and golden brown, stirring continuously. When they are done transfer them to a plate to stop the cooking and prevent burning.

In small bowl whisk together 2 tbsp. olive oil and lemon juice. Set aside.

In large skillet add 1 tbsp. olive oil and butter. Heat until butter melted and add arugula. Cook until wilted and a bit crisp. Stir in garlic powder, salt and pepper. Turn heat to low and add noodles back to skillet. Add olive oil/lemon mixture and heat. Add toasted pine nuts, capers, Parmesan cheese and goat cheese. Sprinkle with more pepper if needed. Remove from heat and serve immediately.

Enjoy! 😉

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