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1
For the parsley pesto: Bring a medium pot of water to a rolling boil.
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2
Add the kosher salt until the water tastes like seawater and stir to blend.
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3
Add the parsley and cook for 1 minute, and then remove with a slotted spoon.
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4
Immediately plunge leaves into an ice bath and allow to cool, 3 to 5 minutes.
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5
Drain the leaves slightly and then put them in the blender with the sugar and olive oil.
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6
Blend until smooth.
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7
If the mixture is too thick, add some water to facilitate blending.
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8
Taste for seasoning.
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9
Stir in the scallions and set aside in a bowl large enough to hold the pasta.
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10
For the beet vinaigrette: Put the beet pieces in a medium saucepan and add 1 cup of water.
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11
Bring to a rolling boil over high heat.
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12
Allow it to reduce until there is about 1/4 cup liquid.
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13
Add the remaining 1 cup of water and reduce again until you have only 1/4 cup left.
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14
Season to taste.
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15
Remove from the heat and stir in the red wine vinegar and olive oil.
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16
For the pasta: In a large pot, bring 6 quarts of water to a rolling boil.
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17
Add a generous amount of salt; the pasta water should taste like seawater.
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18
Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks.
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19
Cook the pasta until al dente (chewy but not hard or raw tasting) 8 to 10 minutes.
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20
Drain the pasta in a colander, reserving some pasta cooking liquid in case you need it later.
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21
To serve: Pour the pasta into the bowl with the parsley pesto.
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22
Add the beet vinaigrette and butter and toss to blend.
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23
Add the Parmesan and finely sliced beet greens, if using.
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24
Serve immediately.
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25
Alternatively, you can drizzle the red beet vinaigrette over the pasta for a different color effect.
