Country Pasta With Beets And Walnuts Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Red onions | 1 Cup (16 tbs), diced | |
| Walnuts – 1 ounce, chopped | ||
| Garlic | 2 Clove (5gm) | |
| All-purpose flour- 1 teaspoon | ||
| Milk fat | 1 Cup (16 tbs) | |
| Camembert cheese - 3 ounces, cut into small pieces with rind and paper removed | ||
| Beets-2 cups, fresh cooked (or drained canned julienne-cut) | ||
| Penne or ziti macaroni - 2 cups, cooked | ||
Directions
MAKING
1) Take a nonstick skillet of size 10 inch and heat it over medium to high heat.
2) Add the walnuts, onions, and garlic to it and cook for a minute stirring often or until the onions become translucent.
3) Add the flour to it, stirring continuously and cook for a minute more.
4) Remove the skillet from flame and add milk to it before replacing it on heat.
5) Add the cheese and keep stirring, cooking for 5 minutes approximately until the mixture becomes thick, and the cheese melts completely.
6) Keep stirring and increase the heat to medium, allowing the mixture to boil.
7) Add the pasta along with the beet juliennes and toss it, coating the ingredients.
8) Cook for an additional 1-2 minutes until the dish is heated through and through.
SERVING
9) Serve as required.
1) Take a nonstick skillet of size 10 inch and heat it over medium to high heat.
2) Add the walnuts, onions, and garlic to it and cook for a minute stirring often or until the onions become translucent.
3) Add the flour to it, stirring continuously and cook for a minute more.
4) Remove the skillet from flame and add milk to it before replacing it on heat.
5) Add the cheese and keep stirring, cooking for 5 minutes approximately until the mixture becomes thick, and the cheese melts completely.
6) Keep stirring and increase the heat to medium, allowing the mixture to boil.
7) Add the pasta along with the beet juliennes and toss it, coating the ingredients.
8) Cook for an additional 1-2 minutes until the dish is heated through and through.
SERVING
9) Serve as required.
Chef
