250 g radiatore
2 shallots, finely chopped
1 clove garlic, finely chopped
125 g pack beetroot, roughly chopped
142 ml carton single cream
20 g pack flat leaf parsley, roughly chopped
salt and freshly ground black pepper
2 shallots, finely chopped
1 clove garlic, finely chopped
125 g pack beetroot, roughly chopped
142 ml carton single cream
20 g pack flat leaf parsley, roughly chopped
salt and freshly ground black pepper
method
1. Cook the pasta according to instructions on pack.
2. In a frying pan saute the shallots for 2-3 minutes over a moderate heat, then add the garlic cooking for a further minute.
3. Add the beetroot to the shallots and saute over a low heat for 2-3 minutes.
4. Add the drained pasta to the beetroot and pour in the cream. Stir through the parsley and add seasoning to taste.
5. Serve immediately.
2. In a frying pan saute the shallots for 2-3 minutes over a moderate heat, then add the garlic cooking for a further minute.
3. Add the beetroot to the shallots and saute over a low heat for 2-3 minutes.
4. Add the drained pasta to the beetroot and pour in the cream. Stir through the parsley and add seasoning to taste.
5. Serve immediately.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
