The Food Gatherer's Note: There's 2 reasons to celebrate purple right now. 1) The beetroot are super tasty in the Forty Hall Farm shop right now and 2) It's one year ago this week that we lost the pop legend, Prince. So in honour of both, here's a beautiful purple pasta dish from The Nordic Bakery. - Emma :)
BEETROOT TAGLIATELLE
Serves 2
Ingredients:
400g beetroot
1 small onion, finely chopped
Rapeseed oil (or another light oil)
Salt and black pepper
1 tbsp white wine
100ml single cream
200g tagliatelle
A handful of sage, finely chopped
To Prepare:
Boil the beetroot until tender, let it cool completely, then peel, chop and set aside.
Gently fry the onion in the oil until softened, but not coloured.
Add the beetroot, wine and seasoning, then cook for a few minutes until softened.
Cook the tagliatelle according to packet instructions, then add the cream to the beetroot sauce.
Drain the pasta, then add it to the beetroot pan and combine. Serve garnished with lots of chopped sage