Beets & Red Cabbage Pasta

Name: Beets & Red Cabbage Pasta
Ingredients: 2 cups elbow macaroni/spiral pasta; 8 slices Pancetta, chopped; 3 golden beets, peeled and cubed; 1 & 1/2 cups beef stock; 2 tablespoons olive oil; juice from 1 lemon; 6 ounces Gorgonzola crumbles (optional); 1/3 cup pistachios, chopped; 4 garlic cloves, minced; 1 cup red cabbage, shredded; salt and pepper to taste

11 ingredients

6 steps

Ingredients

2 cups elbow macaroni/spiral pasta
8 slices Pancetta, chopped
3 golden beets, peeled and cubed
1 & 1/2 cups beef stock
2 tablespoons olive oil
juice from 1 lemon
6 ounces Gorgonzola crumbles (optional)
1/3 cup pistachios, chopped
4 garlic cloves, minced
1 cup red cabbage, shredded
salt and pepper to taste

Directions

1

Heat a large skillet under medium high heat, and add pancetta. Cook until pancetta starts to brown, about 5 minutes. With a slotted spoon, remove the pancetta and set aside on paper towel-lined plate, leaving any grease in the pan.
2

Add the beets, cabbage, and garlic to pan. Saute for about 1 minute and add in beef stock. Bring to a boil and then reduce heat to a simmer. Simmer for about 20 minutes.
3

Meanwhile, cook the pasta according to package directions for al dente. Drain pasta and reserve about 1/2 cup of the pasta water.
4

Toss the pasta in with the beets and cabbage along with lemon juice. Heat for about 1-2 minutes.
5

Stir in pasta water, olive oil, and gorgonzola (if you're adding it). Toss until everything is well combined. Season with salt and pepper, to taste.
6

Serve right away with chopped pistachios as a garnish.