Pasta Primavera with Beets, Radishes and Radicchio
- Kosher salt
- 12 ounces gemelli or other corkscrew-shaped pasta
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 8 -to-9-ounce package vacuum-packed cooked beets, sliced, juice reserved (about 1/4 cup juice)
- Freshly ground pepper
- 1 bunch radishes, trimmed and thinly sliced
- 1/2 head radicchio, cored and thinly sliced
- 1 red onion, halved and sliced
- 3 cloves garlic, thinly sliced
- 1 cup fresh basil, roughly chopped
- 1/2 cup coarsely grated ricotta salata cheese (about 2 ounces)
- Bring a large pot of salted water to a boil.
- Add the pasta and cook as the label directs.
- Reserve 1/2 cup cooking water, then drain.
- Meanwhile, whisk 3 tablespoons olive oil, the vinegar and beet juice in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
- Add the beets, radishes and radicchio and toss well to coat.
- Set aside.
- Heat the remaining 5 tablespoons olive oil in a large skillet over medium-high heat.
- Add the red onion, garlic, 1/2 teaspoon salt and a few grinds of pepper.
- Cook, stirring occasionally, until the onion is softened, about 4 minutes; add to the beet mixture and toss to coat.
- Add the pasta, basil and 1/4 cup each ricotta salata and reserved cooking water to the beet mixture; season with salt and pepper.
- Toss well to coat, adding enough of the remaining cooking water to loosen.
- Top with the remaining ricotta salata.
- Photograph by David Malosh
kosher salt, gemelli, extravirgin olive oil, red wine vinegar, beets, freshly ground pepper, radishes, head radicchio, red onion, garlic, fresh basil, cheese
Taken from www.foodnetwork.com/recipes/food-network-kitchens/pasta-primavera-with-beets-radishes-and-radicchio.html (may not work)