This post was sponsored by Barilla, a maker of pasta. Thank you for supporting the growth of Food Heaven!
I don’t want to toot my own horn, but, I went awf with this recipe. In a good way.
Barilla pasta presented us with a challenge, and we stepped up to the plate.
The Challenge: Create a recipe inspired by a winning dish at the Barilla Pasta World Championship earlier this month.
The Chef: Zora Clipp, Germany
The Recipe: “Feel the Beet”
Zora says that her inspiration for this dish was simple: She likes goat cheese, and she thinks beetroot is “one of the most beautiful vegetables”. Me too.
I know what you’re thinking. A chef-inspired recipe sounds difficult and labor-intensive. Believe me, I thought the same too. You’re wrong. This dish was one of the easiest pasta recipes I’ve ever made. And it is so good that I finished almost half of it before I even started shooting my photos.
Of course, simple is my middle name, so I had to pair this dish down to a couple of key ingredients. I omitted the goat cheese since the dish already used parmigiano reggiano, and I focused on Barilla Linguine pasta, beetroot, pear and lots of herbs.
The final re-creation: A Creamy Herbed Beetroot Linguine that is actually perfect for the holidays and to celebrate World Pasta Day. You’ll love the combination of the salty parmigiano reggiano cheese, with the earthy flavored root and the sweetness of the pear. It’s all unexpected, but it WORKS.
Ready to get started? Here’s what you do:
Slice beet and pear into 1-inch wedges. Toss with 1 teaspoon of olive oil and salt to taste. Bake at 410F for 35-45 minutes or until so tender (can easily be pierced with a fork). If you want to speed up the roasting time, place beets (not pear) in a microwave-safe bowl and heat for about 5 minutes, then transfer beets and pear to a baking sheet and bake for about 25 minutes or until tender.
While that’s cooking, bring water to a boil in a big pot. Cook pasta al dente according to package directions.
Add olive oil and butter to a pan and let melt. When the butter is melted, add sage, two cloves of garlic, rosemary, salt, pepper, and the white wine vinegar. Pour the pasta into the pan and toss it with the grated parmesan cheese until it’s creamy. Swerve it together with the roasted beetroot and pear.
Top it off with fresh thyme. Enjoy!
- 1/2 box of Barilla Linguine
- 1 yellow beet
- 1 red beet
- 1 pear
- 2 tablespoons + 1 teaspoon of olive oil, divided
- 1 teaspoon of butter or earth balance
- 2 cloves of garlic
- 3 tablespoons of white wine vinegar
- salt and pepper to taste
- A bunch of fresh herbs, I used 8-10 chopped sage leaves, 2 sprigs of chopped rosemary, and 4 sprigs of thyme
- 4 tablespoons of grated parmigiano reggiano cheese
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Slice beet and pear into 1-inch wedges. Toss with 1 teaspoon of olive oil and salt to taste. Bake at 410F for 35-45 minutes or until so tender (can easily be pierced with a fork). If you want to speed up the roasting time, place beets (not pear) in a microwave-safe bowl and heat for about 5 minutes, then transfer beets and pear to a baking sheet and bake for about 25 minutes or until tender.
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While that’s cooking, bring water to a boil in a big pot. Cook pasta al dente according to package directions.
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Add olive oil and butter to a pan and let melt. When the butter is melted, add sage, two cloves of garlic, rosemary, salt, pepper, and the white wine vinegar. Pour the pasta into the pan and toss it with the grated parmesan cheese until it’s creamy. Swerve it together with the roasted beetroot and pear.
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Top it off with fresh thyme. Enjoy!
