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This striking, dark pink pasta dish looks as good as it tastes. A simple green salad is all you need to make this the star of a special meal.
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Ingredients
For 4 Serving(s)
linguini-with-roasted-beets-tarragon-and-caraway
- 6 red beets
- 1/2 c extra-virgin olive oil
- 1 1/2 t caraway seeds
- 1 T salt
- 1 lb linguini
- 4 clv garlic
- 2 T balsamic vinegar
- 1/4 c coarsely chopped fresh tarragon
- black pepper
Linguini with Roasted Beets, Tarragon, and Caraway Directions
- Slice the beets into 1/8” slices, then cut into julienned strips. Transfer to a bowl and set aside.
- Heat a large, heavy skillet over high heat. Add the oil, caraway seeds, and sliced beets. Sauté 10-12 minutes, stirring occasionally, until the beets look dark around the edges and lose their moisture. Remove from heat and set aside.
- Bring 6 quarts of water to a boil in a large pot. Add tablespoon of salt, then add the pasta and cook according to package directions, until al dente. Drain, reserving ½ cup of the pasta water.
- Heat the beets over high heat. Stir in garlic and vinegar, and sauté for 1 minute. Add the drained pasta, reserved cooking water, and tarragon. Sprinkle with remaining ¾ teaspoon of salt and a pinch of black pepper. Remove from heat and use tongs to toss the pasta until well-coated with sauce. Serve immediately.