I was reading The Diary of a Tuscan Chef and came across the Garden Pasta recipe. I thought it would be a great idea to utilize the vegetables from the farmers market I’ve been frequenting and make my own version. However, I didn’t want to just use vegetables and pasta.
“How could I make it different?” I asked myself.
Then, out of thin air, I thought, I’ll make a sauce out of beets!
Tomato sauce would have been too easy, and this stays in line with the vegetable concept. It looks beautiful and is earthy, sweet, creamy from the ricotta, and balanced by the acidity of the lemon juice. Then I thought, “Don’t stop there! Garnish it with parsley, mint, and crushed pistachios!”
Oh man, this dish is good!
A beautifully different, healthy, and delicious summer pasta!
| Ingredient | Quantity |
|---|---|
| Water | 3 Quarts |
| Penne | ¾ Pound |
| Salt | 3 Tablespoons |
| Pepper | 1 Teaspoon |
| Red Chili Flakes | ½ Tablespoon |
| Bell Peppers, quartered | 2 |
| Eggplant, skinned and cut into ¼ inch slices | 1 |
| Bulb Fennel, fronds trimmed, cut into ¼ slices | ½ |
| Small Zucchini, cut into ¼ inch ovals | 1 |
| Red Onion, halved, and cut into ¼ inch slices | 1 |
| Garlic Cloves, minced | 2 |
| Basil Leaves, ribbon cut | 5 |
| Parsley | ¼ Cup |
| Mint | ¼ Cup |
| Pistachios | ¼ Cup |
| Oregano | 1 Teaspoon |
| Pecorino | 1 Tablespoon |
| Canned Beets | 14oz |
| Ricotta | ¾ Cup |
| Lemon’s Juice | 1 |
| Pasta Water | ½ Cup |
| Olive Oil | 4 Tablespoons |
| Melted Butter | 2 Tablespoons |
| Tomato Paste | 1 Tablespoon |
| Directions |
|---|
| Boil ¾ pound of penne in 3 quarts of water with 2 tablespoons of salt over high heat for 1 minute less than the recommended time on the pasta box. Reserve ½ cup of pasta water, strain the penne, and coat it with 1 tablespoon of olive oil to prevent the pasta from sticking together. |
| In a medium-sized pot or blender, combine the 14 ounces of beets, ¾ cup of ricotta, the juice of 1 lemon, ½ cup of pasta water, 1 tablespoon of olive oil, 2 tablespoons of melted butter, 1 tablespoon of tomato paste, and 1/3 tablespoon of salt. Blend until smooth. Salt to taste if needed. |
| Place the 2 quartered bell peppers, 1 skinned and sliced eggplant, ½ bulb of sliced fennel, 1 sliced zucchini, and 1 sliced red onion on a baking sheet. Coat them with 2 tablespoons of olive oil, ½ tablespoon of salt, 1 teaspoon of pepper, and ½ tablespoon of red chili flakes. Using a grill plate for the smaller-cut vegetables, cook the produce over high heat for 3 minutes on one side and then 2 minutes on the other. If you don’t have a grill, broil the vegetables for 15 minutes. |
| After grilling, or while the vegetables are broiling, mince the 2 garlic cloves, ¼ cup of parsley, and ¼ cup of mint. Ribbon-cut the basil. Crush the 1/4 cup of pistachios in a plastic bag with a meat tenderizer, rolling pin, or something else you trust to do this safely. |
| In a large saucepan over medium-low heat, warm ½ tablespoon of olive oil. Add the minced garlic and cook for 3–5 minutes, until lightly golden and fragrant. Stir in the ribbon-cut basil and cook for 1 minute. Add the vegetables and cook for 5 minutes. Increase the heat to medium, then add the penne, beet sauce, and about 2 tablespoons of shaved pecorino. Toss until everything is evenly coated and well combined. Continue cooking for 2–3 minutes, then plate and serve. |
| Garnish with a sprinkle of the crushed pistachios, minced parsley, and mint. Optionally, shave some more pecorino over the top. |
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