Beet & Chevre Pasta

1. 1

   Juice the beets and reserve the juice and pulp.

2. 2

   Make the beet crumble below

3. 3

   Heat a skillet on low and start reducing the beet juice. You want about 1/3 of the liquid left. Once done, mount with butter and keep warm.

4. 4

   In a small bowl, break up the chevre and add the milk. Whisk to form a smoother paste. As this comes to room temp, it is easier to mix/whip. Season to taste with salt and pepper and set aside.

5. 5

   Get some water boiling and cook your pasta appropriately. It should be just under what you'd normally consider 'done.'

6. 6

   Increase the heat to med-high on the beet sauce and add the cooked pasta. Toss with the sauce to cover the pasta. You may need to add a bit of the pasta water as well. Season with S&P to taste

7. 7

   Plate the pasta on to plates and use a spoon to create a divot in the middle of each mound.

8. 8

   Scoop the chevre into the mound, sprinkle with about 2 tablespoons (or more!) of the crumble and top with the chervil.

9. 9

   Heat an oven to 250F

10. 10

    Spread beet pulp onto a silpat or parchment paper, removing any larger pieces that weren't juiced well.

11. 11

    Dry the beet pulp for about 30-45 minutes, giving it a shake every so often. It shouldn't brown at all. You'll be left with a powder of beets.

12. 12

    Heat a small saucepan over medium heat and add guanciale for about 3-4 minutes.

13. 13

    Once guanciale starts to brown/crisp, add the shallot and cook until shallots start to brown, about 3-4 minutes.

14. 14

    Adjust the heat so things to get too and add 3 tablespoons of the dried beet powder to the crumble and cook.

15. 15

    In about 2-3 minutes, drain the mixture on paper towels. You should have extra.

* Per serving · 4 servings · Values may vary.