beet tagliatelle with spinach, walnuts

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inspired vegetarian uses colorful ingredients -- like flavored pasta

 

 

* Exported from MasterCook *

 

Beet Tagliatelle with Shredded Spinach and Walnuts

 

Recipe By :Louise Pickford

Serving Size : 4 Preparation Time :0:00

Categories : Main Courses {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

PASTA:

2 cups all-purpose flour

1 teaspoon salt

2 large eggs -- and

1 large egg yolk -- combined, lightly beaten

3 tablespoons beet paste -- (see tip)

oil -- a little

SAUCE:

4 tablespoons walnut oil

2 garlic cloves -- finely chopped

2 tablespoons chopped fresh basil

1 tablespoon grated lemon zest

8 ounces spinach leaves -- finely shredded

1 pinch freshly grated nutmeg

1/2 cup walnuts -- coarsely chopped, toasted

salt and freshly ground black pepper

basil leaves -- for garnish

 

1. Sift the flour and salt into a large bowl. Make a well in the center and work

in the eggs, egg yolk, beet paste, and a little oil to form a soft, pliable

dough. Knead for 5 minutes, or until smooth and elastic. Cover and let rest for

30 minutes.

 

2. Divide the dough into 4 pieces and roll piece to a rectangle 1/8 inch thick.

Dust with flour and roll up loosely from one narrow end. With a sharp knife, cut

the roll at 1/4-inch intervals, to form the tagliatelle. Unfold loosely and let

dry slightly on a floured towel. Repeat with the remaining pasta pieces.

 

3. Bring a large saucepan of salted water to a boil. At the same time, heat the

walnut oil in a large skillet and saute the garlic, basil, and lemon zest for 2

to 3 minutes.

 

4. Drop the tagliatelle into the boiling water, return to the boil, and simmer

over medium heat for 2 to 3 minutes, until the pasta is al dente (just done.)

 

5. Stir the spinach and nutmeg into the garlic and until the spinach just starts

to wilt, and remove from the heat.

 

6. Drain the pasta and toss with the spinach. Serve immediately, sprinkled with

the walnuts, lots of salt and pepper, and basil leaves.

 

TIP - Puree 1 large cooked beet in a food processor to make enough paste for

this recipe.

 

Source:

" The Inspired Vegetarian by Louise Pickford (Stewart Tabori Chang 1992) "

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Per Serving (excluding unknown items): 492 Calories; 26g Fat (46.4% calories

from fat); 13g Protein; 53g Carbohydrate; 4g Dietary Fiber; 147mg Cholesterol;

604mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 4 1/2 Fat.

 

NOTES : This fresh pasta is a very pretty shade of pink because it is colored

with beet paste. I find that its flavor combines well with the walnut oil and

just wilted spinach.

 

Nutr. Assoc. : 0 0 0 0 0 26712 0 0 0 0 0 0 0 0 0 0 0