Transform your dinner into a vibrant masterpiece with Farfalle Pasta tossed in earthy Beet Vinaigrette and zesty Parsley Pestoa simple, colorful dish that bursts with fresh flavors and takes just 40 minutes!
- Level: Easy
- Yield: Serves 6 to 8
- Nutritional Facts (per serving, 1 of 8): Calories 407, Total Fat 21 g, Saturated Fat 4 g, Carbohydrates 46 g, Dietary Fiber 3 g, Sugar 2 g, Protein 10 g, Cholesterol 7 mg, Sodium 452 mg
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Parsley Pesto:
- Kosher salt
- 2 cups fresh curly parsley leaves
- 1/2 teaspoon granulated sugar
- 1/2 cup olive oil
- 1 cup thinly sliced scallions (green and white parts)
Beet Vinaigrette:
- 5 medium beets, scrubbed and quartered (save and finely slice any greens)
- 2 cups water
- 1/4 cup red wine vinegar
- 2 tablespoons extra-virgin olive oil
Pasta:
- 1 pound farfalle pasta
- Kosher salt
- 1 tablespoon unsalted butter
- 1/4 cup shaved Parmesan cheese
Instructions:
- Make the Parsley Pesto: Boil a medium pot of water, salting it like seawater. Blanch parsley leaves for 1 minute, then shock in an ice bath for 3-5 minutes. Drain lightly, blend with sugar and olive oil until smooth (add water if needed). Season, stir in scallions, and set aside in a large bowl.
- Prepare Beet Vinaigrette: In a saucepan, boil beet quarters in 1 cup water until reduced to 1/4 cup. Add remaining water and reduce again. Season with salt, then off heat, stir in vinegar and oil for a glossy, tangy sauce.
- Cook the Pasta: Bring 6 quarts water to a boil in a large pot, salt generously. Add farfalle, stir to avoid sticking, and cook al dente (8-10 minutes). Drain, saving a splash of liquid if desired.
- Assemble and Serve: Toss hot pasta with pesto, vinaigrette, and butter until glossy and combined. Top with Parmesan and sliced beet greens. For stunning presentation, drizzle extra vinaigrette on top. Dive in immediately and savor the magic!
