Farro Spaghetti, Beets, Brown Butter, Poppy Seeds
A sophisticated pasta dish combining earthy roasted beets with nutty farro spaghetti, finished with brown butter, toasted poppy seeds, and creamy goat cheese. The vibrant red beet sauce creates both a stunning presentation and complex flavor profile.
Ingredients
- •1 pound red beets, cleaned
- •¼ cup olive oil
- •¼ cup water
- •1 pound good-quality farro or whole wheat spaghetti
- •6 tablespoons unsalted butter
- •1 tablespoon poppy seeds
- •1 teaspoon kosher salt
- •¼ cup pasta water
- •¼ pound goats milk cheese
Cooking Instructions
- 1.
1. Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Cover with the olive oil and water. Bake until a tester easily passes through the beets, about 1 1/4 hours. Let cool.
75 min
- 2.
2. Bring a large pot of salted water to a boil.
10 min
- 3.
3. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the spaghetti to the boiling water and cook according to the package directions.
15 min
- 4.
4. Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the poppy seeds and toast for 2 minutes. Add the pureed beets, salt, and the 1/4 cup pasta water to the skillet. Stir to fully incorporate.
5 min
- 5.
5. Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce. Stir to combine.
3 min
- 6.
6. Divide the spaghetti into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat's milk cheese. Place a ball on top of each serving.
5 min
- 7.
7. Serve immediately.
1 min
