Name: CUORI BARILLA WITH BABY BEETROOTS, PARMESAN FONDUE AND CHIVES
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 320g Cuori Barilla; 50g baby beetroots, cooked and finely blended; 150g Parmigiano Reggiano, freshly grated; 100ml Milk; 30ml Extra Virgin Olive Oil; ½ eschallot, finely chopped; 1 small bunch of chives; To taste Salt & peppeR

CUORI BARILLA WITH BABY BEETROOTS, PARMESAN FONDUE AND CHIVES

30 minutes

VEGETARIAN RECIPES Heart-Shaped Pasta

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for a delicious meal!

Ingredients

4 servings

320gCuori Barilla

50gbaby beetroots, cooked and finely blended

150gParmigiano Reggiano, freshly grated

100mlMilk

30mlExtra Virgin Olive Oil

½ eschallot, finely chopped

1 smallbunch of chives

To tasteSalt & peppeR

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

In a saucepan, melt the Parmigiano at low heat in the milk, season with salt and pepper. When it is melted, blend everything, cover with clingwrap and set aside.

Step 2

In a large pot of boiling salted water, cook the pasta, draining 2 minutes before the time indicated on the pack.

Step 3

While the pasta is cooking, add a few tablespoons of olive oil to a hot pan, and add the eschalot.

Step 4

Add the al dente Cuori pasta to the pan with the eschalot, add the blended beetroot, mix together at a low heat, and if necessary, add some of the pasta water.

Step 5

Serve into four large bowls. Layer the Parmigiano cream, then add the pasta and finish with finely chopped chives.

CUORI BARILLA WITH BABY BEETROOTS, PARMESAN FONDUE AND CHIVES