Buckwheat pasta with roasted beets and beet leaves pesto
Tagliatelle al grano saraceno con barbabietole e pesto con foglie di barbabietole
Don’t throw away the green leaves of the root vegetables, they’re completely eatable and delicious. Beets are a zero waste vegetable. You can prepare the beet leaves like any other greens. Saute it, raw in salads, pesto, soups, etc…
The pasta is a mixture of buckwheat flour and wholewheat flour. Buckwheat has no gluten so you need to mix it with some other flour in order to make a pasta that will not break. I have always disliked broken tagliatelle. When I was a child, I would refuse to eat spaghetti or any type of long pasta if it was broken, and up to these days, I really don’t like broken pasta. It’s very important that the pasta keeps its original shape. You can play around with the flours ratio like 2/3 buckwheat 1/3 wholewheat, brown rice flour, etc…but the more flour with gluten you use, the better the texture. I used brown rice flour in this recipe to try out the texture. Also, you can add parmesan in the pesto, I did not add any cheese this time, I wanted to keep it more simple.
Ingredients for 3-4
for the pasta
- 200 g buckwheat pasta
- 100 g brown rice flour (or wholewheat flour)
- 2 eggs
For the pesto
- 2 bunches of beet leaves
- juice of one lemon juice
- 2 tbs toasted walnuts
- 2 garlic cloves, crushed
- 3 tbs parmesan (optional)
For the beets
- 1/2 lb golden baby beets, peeled and quartered
- olive oil
- balsamic vinegar
- salt and pepper
For the pasta
Mix both flours in a large container. Add eggs and mix well to obtain an homogeneous texture. Knead dough until soft and smooth, make a round ball with dough and let it rest for 30 min under a cloth. Using a long rolling pin, start rolling the dough until thin (1mm). Let it rest a few minutes. Add extra flour if needed, and fold dough bringing two sides toward center. Cut into strips about 3/4 cm thick. Let it rest for about 20 minutes.
Bring a large pot of salted water to a boil. Add pasta, stir carefully and make sure not to break pasta. When the pasta comes at the surface (a few minutes later), drain pasta. Add beets and a few tbs of pesto. Mix well and serve hot.
For the pesto
Mix all ingredients together in a mixer to form a paste. Adjust with oil if too thick
For the beets
Place beets on a tray. Add salt, pepper, oil and vinegar and coat the beets. Roast in a pre heated oven at 390F until tender.
This entry was posted by silvia on August 28, 2016 at 8:52 pm, and is filed under Pasta, Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- Comment Feed for this Post
- Roasted celeriac with mung beans forestière fricassée and tarragon oil
- Weird translation – Vegetarian couscous with cauliflower “semoule”
- Encore vegan – Jeanette of wild mushrooms, cauliflower and garlic-herb paste
- Einkorn pasta with oyster king mushrooms and carrot pesto
- Carrots, carrots and more carrots – Black lentils on carrot purée, roasted carrots, shave carrots and fried leeks
- Beet carpaccio with raspberries and raspberry vinegar dressing, goat yogurt herb sauce
- No flour pizza – Cauliflower crust pizza with mushrooms, fontina, cherry tomatoes and basil
- Zucchini three ways – Farro with zucchini, shiitake, peas, zucchini cream and marinated zucchini ribbons
- Edamame and mung bean fettucine with cabbage, peas and shrimps
- Like in Kyoto – Daikon steak