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 cloves of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• (Optional) Aromatic herbs such as thyme or parsley

Preparation

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

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

Curiosity

The beetroot, rich in antioxidants and known for its beneficial properties, was already highly valued in ancient Rome. Pecorino, on the other hand, 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 union between sweetness and savoriness.