Pasta with Sautéed Beets, Mint, and Hazelnuts Ingredients: Pasta beets Mint Hazelnuts Chevre (For best results, read recipe fully before beginning.) 1) Prepare the ingredients: - Peel the beets then shred them: if using a food processor, cut beets into large cubes then pulse in food processor until shredded evenly. Alternative, peel then grate on a box grater. - Pick the mint leaves from the stem and roughly chop. - Heat a medium pot of generously salted water (like sea water) to the boil on high.
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2) Toast the hazelnuts: - Arrange hazelnuts in a small saute pan over medium heat. Toast, shaking the pan every minute or so, until aromatic and a few shades darker, about 5 minutes. - While still warm, transfer toasted nuts to a kitchen towel. Wrap up and rub to loosen the papery skins (it’s ok if they don’t come completely off). - Discard skins. Roughly chop hazelnuts. 3) Cook the pasta: - To the boiling salted water add pasta and cook for 7.5 minutes. Drain, reserving 1/2 cup of the cooking water. 4) Make the sauce: - While the pasta cooks, heat 1 tablespoon olive oil in a large saute pan on medium-high until hot. Add shredded beets and cook, stirring occasionally, until browned and tender, about 4 minutes. Season with salt and pepper. - Add cooked pasta and reserved pasta water and simmer until liquid reduces and loosely coats the pasta. - Remove from heat, add chevre, and stir to coat pasta. 5) Finish your dish: - Add chopped hazelnuts and mint and stir into pasta. - Divide pasta between 2 dishes. Enjoy!