Beet & Gorgonzola Fettuccine with Walnuts
I’m not sure if it is yet clear to readers of this blog that I love beets! When I first met my husband, he told me he just would never like beets, but I have been able to get him to enjoy them, especially in a few dishes such as my beet risotto and this beet pasta.
I have to say I take it as a challenge when someone says they don’t like a particular ingredient under any circumstances, in any way, shape, or form. There are several things that my step-daughter, Rachel, has said she doesn’t usually like, but she has newfound appreciation for the ingredient in one of my recipes.
I’ve made this recipe a lot, and recently was gifted some special nut oils by my friend Debby. I never buy myself expensive oils like that, and we have so enjoyed them drizzled on salads, vegetables, and on pastas such as this one!
It’s still good with regular olive oil, and if you roast more than what’s called for here, you can use some for this pasta, and more over several days in any number of different ways.
Beet & Gorgonzola Fettuccine with Walnuts
Serves 2
2 medium or 3 small beets
2 Tablespoons olive oil
8-12 ounces fettuccine, preferably fresh, store-bought or homemade (although dried will do, but it won’t be quite as rich a dish)
3 ounces Gorgonzola or other blue cheese, crumbled
½ cup heavy cream
¼-⅓ cup walnuts, chopped
Walnut oil for drizzling, or olive oil, optional
Preheat oven to 400°F. Clean the beets and remove the greens if they are attached. (Don’t throw them out! See below for something you can do with beet greens.) Place the beets in a baking pan and add about ¼ cup water. Cover tightly with foil and roast for 45-60 minutes until the beets can be pierced easily with a cake tester or a knife. (It will take longer if they are larger.) Allow to cool until you can handle them, then peel the beets over the sink to keep the color contained. The skin should come right off, but do rub with paper towel or use a small knife on any stubborn spots. Your hands may get a bit pink, but it will come off! Or use rubber gloves. (If you use yellow or Chiogga beets the color won’t run as much.) Cut the cooked beets into ¾-inch dice and keep in the refrigerator until ready to use.
Bring a large pot of salted water to a boil.
Meanwhile, in a medium-large sauté pan, heat the oil together over medium-high heat until shimmering and fragrant. Add the beet chunks and allow to warm.
Add the pasta to the boiling water and set a timer according to package directions. If it’s fresh pasta it will only need to cook for 1-2 minutes.
When the pasta is done, reserve a small amount of pasta water in case it’s needed. Turn the heat to medium under the sauté pan and move the pasta pot right next to the sauté pan. Using tongs, remove the pasta directly from the water into the skillet. It is important to allow some water to cling to the pasta to give the sauce more body.
Add the crumbled cheese and cream, and stir to combine until the cheese melts into the pasta and beets. Add some pasta water if it gets too thick.
Plate the pasta and garnish with the chopped walnuts and a drizzle of walnut oil if you have it
Sautéed Beet Greens with Pine Nuts and Golden Raisins
Also on the Beet Risotto post
Clean the beet greens well and chop. Heat olive oil over medium-high heat until shimmering. Add 2-3 cloves garlic, cut in half, to the oil. (This will flavor the oil and then I remove the pieces before serving. I prefer not to use minced garlic because it can burn easily and get bitter.) Add ¼ teaspoon of crushed red pepper flakes, 2 Tablespoons of pine nuts and 2 Tablespoons of golden raisins (all optional). Sauté briefly until the garlic begins to take on color. If using, do not let the nuts burn. Add the beet greens and stir until wilted. Remove the garlic pieces, drizzle the greens with a bit of balsamic or a squeeze of lemon juice, and serve.