Ingredients
1 Tablespoon butter
2 Tablespoons olive oil
2 garlic cloves, minced
3 large peeled uncooked beets, coarsely grated (see note above)
½ Teaspoon cayenne pepper
2 Tablespoons fresh lemon juice
12 ounces pappardelle pasta
8 ounces (225g) creme fraiche
6 Tablespoons chopped fresh Italian parsley, divided
Preparation
Melt butter with olive oil in a large nonstick skillet over medium heat. Add garlic and stir until it turns a pale golden color (about 1 minute). Add beets and cayenne and reduce heat to medium-low. Saute until beets are tender, about 15 minutes. Stir in lemon juice. Meanwhile, cook pasta in a large pot of boiling salted water until it reaches desired tenderness. Drain pasta and return to pot. Stir in creme fraiche and 4 tablespoons of the parsley then stir in beet mixture. Season to taste with salt and pepper. Transfer pasta to serving bowls and sprinkle with remaining parsley.
