Linguine with Beets and Horseradish |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Can be prepared in 45 minutes or less. Ingredients:
1/4 pound linguine |
1 large garlic clove, minced |
1 tablespoon unsalted butter |
1/2 pound raw beets, peeled, and grated coarse (about 1 1/2 cups) |
1/3 cup heavy cream |
1/3 cup water |
1 tablespoon drained bottled horseradish, or to taste |
2 tablespoons minced fresh parsley leaves |
Directions:
1. In a large saucepan of salted boiling water cook the linguine until it is al dente. While the linguine is cooking, in a heavy skillet cook the garlic in the butter over moderately low heat, stirring, until it is golden, add the beets, the cream, and the water, and simmer the mixture for 6 minutes, or until the beets are tender. Stir in the horseradish and salt and pepper to taste, drain the linguine well, and in a bowl toss it with the beet mixture. Divide the pasta between 2 plates and sprinkle it with the parsley.
|
|