An impressive, light and healthy dish. A cheap and easy way for a wonderful pasta!
ingredienti per 4 porzioni (costo circa 2 € ap)
- 320 g di spaghetti
- 4 small beetroots
- 300ml chicken stock
- Sale
- 1-2 garlic cloves
- Olio d´ oliva EV
- 40 g hazelnuts
- Menta fresca
First of all we have to cook the beetroots. I suggest that you bake them in the oven (+ – 190 C) in order to help them keep their colors and concentrate their aromas. No need to peel them in advance. We are going to do it more easily when they are cooked. One small beet for each portion of pasta is enough.
The final state of the beets must be very tender. Otherwise the “cream” will be lumpy and that is going to give us a mediocre result. So we start baking the beets covered by foil for at least 30 minutes.
We prepare the “cream” by turning the beetroots into a puree with the food processor or the immersion blender. The cream must not be too thick, in order to get attached to the spaghetti. So, we add a little stock.
When the cream reaches the desired texture, we add some oil and salt, we check the saltiness and re-blend for a while. Some beetroots are too sweet. If the taste of the beetroot cream is so, we can correct it with just 3-4 lemon drops or equal amount of good quality vinegar.
At the same time, we break roughly and roast the hazelnuts, trying not to burn them. We wash and dry the fresh mint.
We cook the spaghetti less than al dente. We slightly sauté the garlic in a pan, we add the beetroot cream and then the spaghetti. We stir well but gently and we leave the pasta for a moment to stand.
We cut the mint and serve the pasta in a deep dish finishing with the roasted hazelnuts and the mint.
If we do not have fresh mint, we can use another fresh herb. Marjoram and oregano are good alternatives. If we do not have any fresh herb at all, we omit the herbs completely, or prepare something else.
I prefer this pasta without cheese, as I think the milky aromas are too strong for this dish. But I will not be the one to eat it. So, do as you like.
