Il Cucinologo
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Tagliatelle with Beetroot and Asparagus

17/11/2023

Beetroot tagliatelle with asparagus are a colorful and tasty spring dish. The sweetness of the beetroot combines wonderfully with the freshness of the asparagus, creating a truly pleasant balance of flavors.

Ingredients

  • 250 g tagliatelle (preferably homemade with flour, eggs and beetroot puree for color)
  • 1 bunch of asparagus
  • 1 medium cooked beetroot
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Grated Parmesan (optional)
  • Pasta cooking water to taste
  • (Optional) Lemon zest for a touch of freshness

Preparation

  1. Clean the asparagus by removing the tougher end of the stem and cut into segments, leaving the tips whole.
  2. Cook the asparagus in boiling salted water for about 5-7 minutes; they should remain crisp. Drain the asparagus and reserve some cooking water.
  3. In a pan, heat a drizzle of extra virgin olive oil and lightly sauté the whole garlic clove to flavor the oil. Remove the garlic as soon as it turns golden.
  4. Add the asparagus to the pan and toss briefly to coat.
  5. Meanwhile, cook the tagliatelle in plenty of salted water following the cooking time indicated for fresh pasta (usually 2-3 minutes).
  6. Drain the tagliatelle al dente, reserving some cooking water, and transfer to the pan with the asparagus.
  7. Add the cooked beetroot cut into small cubes or blended to create a sort of cream and mix well to distribute the color and flavor.
  8. If the mixture is too dry, add a little pasta cooking water to emulsify.
  9. Serve the tagliatelle hot, adjusting salt and pepper to taste. If desired, sprinkle with grated Parmesan before serving.
  10. For a touch of freshness, you can add the grated zest of an organic lemon.

Trivia

Beetroot is not only a vegetable that gives you a wonderful natural color, but it is also rich in antioxidants and beneficial nutrients for health, such as iron, which help keep the body energetic and healthy.

This dish pairs well with a nice glass of Italian white wine, perhaps a Pinot Grigio or a Sauvignon, whose freshness and acidity will balance the sweetness of the beetroot and the intensity of the asparagus.