Tagliatelle with Shredded Beets, Sour Cream, and ParsleyPORNCHAI MITTONGTARE
Sour cream and beets are inseparable in Eastern European cooking. Here's a fresh new way to enjoy them together.
Recipe information
Yield
Makes 6 first-course or 4 main-course servings
Ingredients
1 tablespoon butter
2 tablespoons olive oil
2 garlic cloves, minced
3 cups (packed) coarsely grated peeled uncooked beets (about 3 large)
1/2 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
12 ounces tagliatelle or fettuccine
1 8-ounce container sour cream
6 tablespoons chopped fresh Italian parsley, divided
Preparation
Step 1
Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Step 3
Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.
