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Beetroot Tagliatelle with Asparagus

17/11/2023

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

Ingredients

  • 250 g of 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 cheese (optional)
  • Tagliatelle cooking water as needed
  • (Optional) Lemon zest for a touch of freshness

Preparation

  1. Clean the asparagus by removing the harder end of the stem and cut them into segments, leaving the tips whole.
  2. Cook the asparagus in boiling salted water for about 5-7 minutes, they must stay crisp. Drain the asparagus and save some of the cooking water.
  3. In a frying 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 sauté briefly to flavor them.
  5. Meanwhile, cook the tagliatelle in plenty of salted water following the cooking times indicated for fresh pasta (usually 2-3 minutes).
  6. Drain the tagliatelle al dente, reserving some of the cooking water, and transfer them 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 some of the pasta cooking water to make it creamy.
  9. Serve the tagliatelle hot, adjusting salt and pepper to taste. If you like, sprinkle with grated Parmesan before serving.
  10. For a touch of freshness, you could add the grated zest of an organic lemon.

Curiosity

Beetroots are not just a vegetable that gives you a wonderful natural color, but they are also rich in antioxidants and healthy nutrients, such as iron, which help keep the body energetic and healthy.

This dish can be paired with a nice glass of Italian white wine, perhaps a Pinot Grigio or a Sauvignon, which with their freshness and acidity would balance the sweetness of the beetroot and the intensity of the asparagus.