Name: Barilla Pink Pappardelle Pasta with Beet Sauce
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 1 box Barilla Pappardelle pasta (about 3-4 nests per person); 4 large beets, cooked and peeled; 2 garlic bulbs; 2 tbsp olive oil, divided; 1/4 cup goat cheese; 1/4 cup Pine nuts; 1/2 lemon, juiced and zested; Handful fresh basil; 1/3 cup Water; 1/2 cup pasta water, if needed; Toppings: basil, crumbled goat cheese, lemon zest, black pepper and pine nuts

Barilla Pink Pappardelle Pasta with Beet Sauce

1 hours 10 minutes

Quick and Easy Recipes Vegetarian Recipes Veggies Nuts Garlic Cheese Basil Classic Blue Box Long

If you haven't tried Barilla Pappardelle pasta, now is the perfect chance with Jamie Milne of @everything_delish's take on the viral pink pasta TikTok trend! Wider than fettuccine, this pasta cut is large, broad and flat, pairing perfectly with this rich beet sauce to keep things fun and colourful—it's an easy dinner recipe idea everyone will love.

Ingredients

6 servings

1 boxBarilla Pappardelle pasta (about 3-4 nests per person)

4 largebeets, cooked and peeled

2garlic bulbs

2 tbspolive oil, divided

1/4 cupgoat cheese

1/4 cupPine nuts

1/2lemon, juiced and zested

Handful fresh basil

1/3 cupWater

1/2 cuppasta water, if needed

Toppings: basil, crumbled goat cheese, lemon zest, black pepper and pine nuts

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

Bring a large pot of salted water to boil. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

Step 2

Halve the pre-cooked and pre-peeled beets and place on a baking sheet (if using raw beets, halve them and peel them after they have been cooked, the skin will come right off). Drizzle 1 tbsp olive oil and add salt and pepper. Cut off the heads of the garlic and place on tin foil. Drizzle remaining olive oil over the top of the bulbs and add salt over top. Wrap garlic in tin foil, and place on baking sheet and bake for 40-45 minutes.

Step 3

Once beets and garlic are roasted, add to a food processor or blender with goat cheese, roasted garlic, pine nuts, lemon juice, lemon zest, basil, water, salt and pepper. Blend until smooth — about 30-45 seconds. If sauce is too thick, add 2 tbsp water in at a time, until sauce is a consistency that you like.

Step 4

Add Barilla Pappardelle pasta to boiling water and cook until just before al dente while stirring constantly. Reserve 1/2 cup pasta water. Heat up a medium saucepan over low heat and add pasta sauce to the saucepan. Leave on low heat to heat up. Once Barilla Pappardelle pasta is cooked, add it directly to the sauce.

Step 5

Top with chopped basil, crumbled goat cheese, lemon zest, black pepper and pine nuts to serve.

Pappardelle

Pappardelle, originating from Tuscany, boasts wide, flat ribbons that are perfect for hearty ragùs and creamy sauces. Its luxurious texture adds depth to dishes, making it a favourite for special occasions and romantic dinners. The name comes from a Tuscan dialect verb referring to eating with childlike joy and pleasure. Plus, it comes in easy to measure nests that work to elevate any meal.

Shape

Long

Cook time

7 minutes

Pack size

450 g (5 x servings)

Range

Classic Blue Box

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