Beet Fusilli with Goat Cheese, Arugula, and Pistachios
Recipe by: Eliana Ciao @eliana_theitaliana
This looks and tastes fancy but is easy enough to make together for a romantic night at home. Earthy beets, tangy goat cheese, peppery arugula, and crunchy pistachios paired with Good Clean Red, is a chef's kiss. The wine’s bright red fruit notes and smooth acidity blend with the natural sweetness of the beets and cuts through the creamy goat cheese.
Ingredients
For the Beet Fusilli:
2 medium beets, peeled and diced
2 cups semolina flour
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup beet purée (from cooked beets)
1/2 cup water (adjust as needed)
For the Beet Goat Cheese Sauce:
1 medium beet, roasted and peeled
4 oz goat cheese
1tablespoon olive oil
Salt and pepper, to taste
Toppings:
1 cup baby arugula
2 oz crumbled goat cheese
1/4 cup chopped and toasted pistachios
1tablespoon olive oil
1/2 teaspoon flaky salt
Freshly ground black pepper
Instructions
Step 1: Make the Beet Fusilli
1. Boil the diced beets in water until fork-tender (about 15 minutes). Drain and blend into a smooth purée, adding a little water if needed.
2. In a large mixing bowl, combine semolina flour, all-purpose flour, and salt.
3. Make a well in the center and add 1/2 cup beet purée and 1/2 cup water. Mix until a dough forms. Add more water if needed.
4. Knead the dough for 10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
5. Roll out the dough and cut into fusilli using a pasta machine or by hand. Let dry on a floured surface while making the sauce.
Step 2: Make the Beet Goat Cheese Sauce
1. In a blender or food processor, combine the roasted beet, goat cheese, olive oil. Blend until smooth.
2. Season with salt and pepper to taste. Set aside.
Step 3: Cook the Pasta & Assemble
1. Bring a pot of salted water to a boil. Cook the fresh beet fusilli for 2-3 minutes (or until al dente). Drain, reserving 1/2 cup of pasta water.
2. In a pan over low heat, toss the pasta with the beet goat cheese sauce, adding a little reserved pasta water to loosen it if needed.
3. Plate the pasta and top with fresh arugula, crumbled goat cheese, and chopped pistachios. Drizzle with olive oil and finish with flaky salt and black pepper.
Pair with Good Clean Red.
