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Garlic Beet Pasta
Garlic Beet Pasta
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Ingredients
- 4 small beets, peeled and chopped
- 1 head of garlic
- 1 tablespoon olive oil
- 1 cup cashews
- 2 cups shell pasta noodles
- 1 shallot, sliced
- 1 lemon, juiced
- 1 sprig fresh dill for garnish
- 1 sprig fresh basil for garnish
- 1 cup vegetable broth
- salt to taste
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½ teaspoon Morton & Bassett Mixed Peppercorn w/ Grinder
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1 teaspoon Morton & Bassett Herbs From Provence with Lavender
-
1 teaspoon Morton & Bassett Thyme
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1 teaspoon Morton & Bassett Oregano
Directions
- Preheat the oven to 450°F. Place a layer of tin foil on a baking sheet.
- Cut off the tails and roots of the beets. Peel beets and then cube into 1 inch cubes.
- Cut off ¼-inch from the top of the garlic head.
- Place the beets and garlic head on baking sheet. Drizzle beets and garlic with ½ tablespoon olive oil. Sprinkle with salt and fresh ground M&B Mixed Peppercorns.
- Place another layer of tinfoil on beets and garlic. Seal the two layers of tinfoil together by crimping the edges, then bake for 30 minutes.
- Bring a pot of water to a boil to soak cashews for 15 minutes.
- Meanwhile, in a medium skillet, saute shallot in ½ tablespoon olive oil until softened.
- Once beets and garlic are roasted, squeeze garlic out of the husk into a blender, add roasted beets, shallots, cashews, lemon juice, vegetable broth, and M&B Herbs From Provence with Lavender, M&B Thyme, and M&B Oregano. Blend until smooth.
- Boil your pasta in a pot for about 9-11 minutes.
- Toss the pasta sauce with the pasta. Garnish with fresh dill and basil.