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Thursday, May 25, 2017

Beet and Tarragon Fusilli

Yes, this dinner is pink! And I’m sure you’ll agree that the flavours of beets, horseradish and tarragon are a natural marriage—but the leek and Swiss chard take this dish to a whole other level.

1/3 cup (75 mL) extra-virgin olive oil
1 small leek (the white part only), thinly sliced
2 stalks Swiss chard, with leaves, thinly sliced
1 cup (250 mL) beets, boiled and diced
1 Tbsp (15 mL) bottled horseradish
2 Tbsp (30 mL) red wine vinegar
2 cups (500 mL) cooked fusilli (corkscrew) pasta
1/2 cup (125 mL) low-fat ricotta cheese
1 Tbsp (15 mL) fresh tarragon, chopped (if using dried, use half the amount)

In a medium sauté pan, heat 2 Tbsp (30 mL) of olive oil. Add leek and Swiss chard, and sauté till tender. Add beets, remaining olive oil, horseradish and red wine vinegar, and heat through. Season with salt and pepper.
To this mixture, add pasta, low-fat ricotta and tarragon. Gently fold together. Season with salt and pepper. Serves two.

Best Health Magazine, November/December 2008; photography by Edward Pond

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