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I made this one up.

Inspired by this recipe, a few snippets of recipes I browsed on the internet, and the contents of my fridge, I decided to throw some stuff together.  I felt a bit weird about it at first – like I was breaking a rule by not following someone else’s recipe to the ‘T’.  But that’s what this whole noodle project is about, right?  Learning how to wing it with ingredients that you have laying around and end up with a delicious dinner?  Well, mission accomplished.

This recipe turned out beautifully.  Not only is it colorful and very visually appealing, but it has really wonderful flavors.  John called it gourmet as he inhaled it (both good signs.)  The recipe below is as close as I could come to writing out what I made.  You may have to make slight adjustments to cooking times and seasoning, but you’ll get the idea.  Yum yum yum.

Farfalle with Roasted Beets, Asparagus and Goat Cheese

Ingredients
  • 1 1/2 cups dried farfalle pasta
  • 1 cup rainbow beets, peeled and diced
  • 1 cup chopped asparagus
  • 2 garlic cloves
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons crumbled goat cheese
  • Balsamic vinegar
  • Olive oil
  • Salt and pepper
Directions
  1. Peel and slice beets.  Place them in a foil packet in a 450 degree oven along with a drizzle of olive oil and salt and pepper.  Roast for 20-30 minutes or until tender.  Slice asparagus and place in foil packed along with chopped garlic.  Roast 15-20 minutes.
  2. Boil the pasta according to package directions.  Drain, and toss with beets, asparagus, garlic, olive oil, salt, pepper and a bit of balsamic vinegar to taste.  Top with chopped basil and goat cheese.

 

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