Pasta with Beets and Wild Garlic
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 400 grams Beets
- salt
- 2 Tbsps sugar
- 3 Tbsps White vinegar
- 400 grams Tagliatelle
- 120 grams Bacon (sliced)
- 2 handfuls Wild garlic
- 2 handfuls Dandelion greens
- 150 grams Emmentaler cheese
- 1 Tbsp butter
- 3 Tbsps olive oil
- freshly ground peppers
- Daisy (for garnishing)
Preparation steps
1.
Peel beets and dice into small cubes. Combine water with sugar and vinegar and bring to a boil, cook beets for about 20 minutes. Drain in a colander. Cook pasta according to package instructions in boiling salted water until al dente, drain in a colander.
2.
Cut bacon into small pieces. Rinse wild garlic and dandelions, shake dry and chop. Grate cheese.
3.
Heat 1 tablespoon of butter in a large pan and cook bacon until crispy, stirring occasionally. Add olive oil, beets and tagliatelle and mix well. Season with salt and pepper and add wild garlic, dandelions and grated cheese. Arrange on plates and serve garnished with daisies.
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