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.
Best Health Magazine, November/December 2008; photography by Edward Pond
| Servings |
| 2servings |
| Servings |
| 2servings |
Ingredients
- 1/3 cup extra virgin olive oil
- 1 small leek (the white part only), thinly sliced
- 2 stalks Swiss chard with leaves, thinly sliced
- 1 cup beets boiled and diced
- 1 tbsp bottled horseradish
- 2 tbsp red wine vinegar
- 2 cups cooked fusilli (corkscrew) pasta
- 1/2 cup low-fat ricotta cheese
- 1 tbsp fresh tarragon chopped (if using dried, use half the amount)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
