Carbs and color-coordinated wine? Say less. 💕 Our dream cozy date night in starts with a vibrant plate of pink pasta with a glass of French rosé to match.
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BEET GOAT CHEESE RIGATONI
Ingredients:
1 lb rigatoni pasta, cooked al dente
4 beets, peeled
2 tbsp olive oil
1 shallot
4 garlic cloves
8 oz log goat cheese, room temp
1/2 cup parmesan cheese, grated
1 lemon, juiced
1 tsp salt
fresh cracked pepper
3/4 cup reserved pasta water
Garnishes: crumbled goat cheese, pistachios, mint, olive oil, lemon zest
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Directions:
Preheat the oven to 400°F. Wrap the beets in foil, drizzle with olive oil, and bake for 45–50 minutes, until fork-tender. In a separate piece of foil, wrap the shallot and garlic, drizzle with olive oil, and bake for about 30 minutes, until soft.
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Add the roasted beets, garlic, and shallot to a blender or food processor along with the goat cheese, Parmesan, lemon juice, salt, pepper, and pasta water. Blend until smooth. Pour the sauce over warm pasta and toss to combine.
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Top with crumbled goat cheese, chopped pistachios, mint, lemon zest, and a drizzle of olive oil.
#easyrecipe #datenight #winepairings #sayyesway #yeswayrosé