Lemon Tagliatele Pasta with Beets

Lemon Tagliatele Pasta with Beets

Yield: Makes 6 first-course or 4 main-course servings

Sour Cream and Beets are inseparable in Eastern European cooking. Here is a fresh new way to enjoy them together.

*Recipe courtesy of Jonathan S. Bragg

Executive Chef in Jackson Hole and Salesman for MCCF

Ingredients:

1-tablespoon butter

2 tablespoons olive oil

2 garlic cloves, minced

3 cups (packed) coarsely grated peeled uncooked beets

½ teaspoon cayenne pepper

12 ounces tagliatelle or fettuccini

1 8-ounce container sour cream

6 tablespoons chopped fresh Italian parsley, divided

Preparation:

Melt butter with oil in large non-stick skillet over medium heat. Add garlic; stir until pale golden brown, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to the bite, stirring occasionally.

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.

Paired well with Lemon Chicken and salad.

Enjoy!