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
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
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.