Pasta with Beetroot and Pecorino

Pasta with beetroot and pecorino is a colorful dish with a unique flavor. Here is an Italian version of this recipe:

Ingredients

• 320 g of pasta (penne or tagliatelle work well)
• 2 medium cooked beetroots
• 100 g of grated Pecorino Romano
• 2 garlic cloves
• Extra virgin olive oil
• Salt and pepper to taste
• (Optional) Aromatic herbs such as thyme or parsley

Preparation

1. Start by bringing a pot of water to a boil for the pasta.
2. Meanwhile, take the cooked beetroots and cut them into cubes.
3. In a large pan, sauté the garlic cloves with a drizzle of extra virgin olive oil.
4. When the garlic is golden, remove it and add the beetroots cut into cubes.
5. Sauté them in the pan for a few minutes, then blend them with an immersion blender or in a blender to obtain a smooth cream.
6. Adjust the consistency of the cream with a bit of pasta cooking water, if necessary.
7. Cook the pasta in salted water following the times indicated on the package.
8. Drain the pasta, reserving some of the cooking water.
9. Pour the pasta into the pan with the beetroot cream and mix well.
10. Gradually add the grated pecorino, mixing and adding a bit of cooking water to keep the cream soft and binding.
11. Adjust salt and pepper to taste.
12. (Optional) Garnish with chopped aromatic herbs at the time of serving.

Serve immediately, enjoying the contrast between the sweetness of the beetroots and the intense flavor of the pecorino.

Fun Facts

The beetroot, rich in antioxidants and known for its beneficial properties, was already highly appreciated in ancient Rome. Pecorino, for its part, is a cheese with character that comes from the Italian pastoral tradition and adds a savory and earthy touch to the dish. This combination creates a perfect marriage between sweetness and savoriness.