Penne with Roasted Beets, Gorgonzola, and Walnuts
AuthorSydney PennerA somewhat involved dish to make, but it tastes incredible.
The recipe is adapted from one by Halifax chef, Robert McKelvie, that appeared in Marie Nightingale's Out of Nova Scotia Gardens: Delicious, Nutritious Vegetable Recipes.
Prepare the beets in advance. Preheat oven to 400F. Wrap beets in foil, place in baking dish, and roast until tender when pierced.
While the beets are roasting, toast the walnuts and set aside.
Once the beets are roasted and sufficiently cooled to handle, peel and cut into penne-sized strips. Set aside.
Heat the olive oil in a skillet or pan large enough to hold the entire dish. Sauté the garlic and onion until soft and translucent. Add the wine and increase the heat. Reduce the mixture until it is syrupy.
Add the cream (and yoghurt, if using) and stir. Reduce the heat to low. Simmer until the sauce clings to the back of the spoon. Strain over a bowl, pressing the onion and garlic through with the back of the spoon. Return to the pain and simmer while whisking in the Gorgonzola. Simmer until the cheese is melted. Add black pepper and salt to taste. If the pasta is not yet done, remove the pan from the heat.
At some suitable moment during the sauce-making, put at least four quarts of salted water in a large pot and bring to a boil. When it reaches boiling, add the pasta and cook until al dente. Drain and, if the sauce is not yet done, set aside.
If the sauce was set aside, bring back to a simmer. Add the drained pasta and stir to coat. Add the beets and walnuts, and toss until the sauce turns pink. Leave on low heat until everything is heated through.
Spoon into serving bowls, and sprinkle with the Parmesan and parsley. Serve immediately.
Ingredients
Directions
Prepare the beets in advance. Preheat oven to 400F. Wrap beets in foil, place in baking dish, and roast until tender when pierced.
While the beets are roasting, toast the walnuts and set aside.
Once the beets are roasted and sufficiently cooled to handle, peel and cut into penne-sized strips. Set aside.
Heat the olive oil in a skillet or pan large enough to hold the entire dish. Sauté the garlic and onion until soft and translucent. Add the wine and increase the heat. Reduce the mixture until it is syrupy.
Add the cream (and yoghurt, if using) and stir. Reduce the heat to low. Simmer until the sauce clings to the back of the spoon. Strain over a bowl, pressing the onion and garlic through with the back of the spoon. Return to the pain and simmer while whisking in the Gorgonzola. Simmer until the cheese is melted. Add black pepper and salt to taste. If the pasta is not yet done, remove the pan from the heat.
At some suitable moment during the sauce-making, put at least four quarts of salted water in a large pot and bring to a boil. When it reaches boiling, add the pasta and cook until al dente. Drain and, if the sauce is not yet done, set aside.
If the sauce was set aside, bring back to a simmer. Add the drained pasta and stir to coat. Add the beets and walnuts, and toss until the sauce turns pink. Leave on low heat until everything is heated through.
Spoon into serving bowls, and sprinkle with the Parmesan and parsley. Serve immediately.
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