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Barilla® Cut Macaroni with Apples & Beets
Barilla® Cut Macaroni with Apples & Beets
Ratings
- Prep
- Cook
- Skill
- Intermediate
- Diet
- Vegetarian
Ingredients
1 Box, Barilla Cut Macaroni
5 Tbsp, Extra Virgin Olive oil
8 Red Baby Beets, diced
3 Granny smith Apples, diced
1 Lemon, Juiced
Salt and pepper to taste
¼ Cup, Toasted Walnuts
¼ Cup, Shredded Parmigiano Reggiano
5 Tbsp, Extra Virgin Olive oil
8 Red Baby Beets, diced
3 Granny smith Apples, diced
1 Lemon, Juiced
Salt and pepper to taste
¼ Cup, Toasted Walnuts
¼ Cup, Shredded Parmigiano Reggiano
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Instructions
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Bring a large pot of water to a boil, season with salt and cook pasta 1 minute under required cooking time.
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Drain and toss with 1 tbsp olive oil and place on a sheet tray to cool down.
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Preheat the oven to 425°F drizzle beets with 1 Tbsp olive oil, season with salt and pepper then wrap in foil and roast until soft, about 25 minutes
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Remove roasted beets from the oven and set aside to cool down, once they are cool remove the skin and dice, place in a large bowl with remaining olive oil, lemon juice, and apples.
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Add the pasta, fresh basil, and cheese then toss to combine.
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Let salad rest for 30 minute before serving.
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