Feeling especially girly? Tired of that boring beige-coloured pasta? Try out some naturally coloured pink pasta! This really brightens up any day to day meal, and leaves you with leftover beets to use for lunch (in a salad, maybe?) the next day! The beets add a slightly sweet taste to the pasta, so be sure to add a generous pinch of salt to the water before cooking the pasta. If you add a cream sauce to this pasta, the residual beet juice on the pasta will dye the cream a light pink, making your pasta extra pink! So cute! I actually ate pasta the day after as well, and it looked shockingly dull compared to this one. hahaha
- 5 beets peeled and quartered
- 2 L water
- 200 g dried pasta
- pecorino romano cheese
- Place the beets in a pot, and cover with about 2 litres of water. Cover, bring to a boil, and boil until the beets are fully cooked.
- Remove the beets from the pot, keeping the remaining beet-colored water in the pot. Add the dry pasta, and add enough water to just cover the pasta. (note: boiling pasta in a large amount of water is best, but in order to attain the deepest pink, aim to dilute the beet-colored water as little as possible.) Add a large pinch of salt to the water, and boil the pasta according to the directions on the package.
- Once the pasta has finished cooking, drain and serve with pecorino romano or parmesan cheese and a sprig of parsley.