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Wholewheat Pasta with Beets, Sour Cream and Almonds
5 from 1 vote
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Servings: 2

Ingredients

  • 200 gram whole wheat pasta
  • 250 gram beets (6 baby beets)
  • stems from the beets
  • a handful beet greens
  • 12 almonds (raw)
  • 2 cloves garlic
  • 2 tbsp sour cream
  • 1/2 lemon (zest)
  • 1 tbsp lemon juice
  • olive oil
  • salt

Instructions

  1. Cook the beets in enough water to cover them, for 20 minutes, or until they slip right off the sharp knife you poke them with.

  2. While the beets are cooking, get your pasta water boiling (with a bit of salt), cut the beet stems in ½ cm pieces, roughly chop the almonds, finely chop the garlic, zest and juice the lemon, and tear the beet greens.

  3. Add the pasta to the boiling water and cook until it’s tender, then drain and set aside. While the pasta is cooking, rub the skin of the beets with your thumbs, thinly slice the beets (on a mandolin or with a sharp knife), and dress them in about a teaspoon each of olive oil and lemon juice and a pinch of salt.

  4. Heat a teaspoon of olive oil in a small pot. Add beet stems, garlic and almonds and cook on medium-low heat for about 5 minutes, stirring frequently. Be careful not to let the garlic burn. When the beet stems are tender and the almonds are crispy, stir in the beet greens and lemon zest and cook for another 30 seconds.

  5. Assemble the plates. Start with the pasta, then add the dressed beets followed by a teaspoon of sour cream for each plate. Then add the beet stem topping, and the dish is ready. Serve and enjoy!