Pasta With Shredded Beets & Creme Fraiche

1. 1

   Melt butter with olive oil in a large nonstick skillet over medium heat. Add garlic and stir until it turns a pale golden color (about 1 minute). Add beets and cayenne and reduce heat to medium-low. Saute until beets are tender, about 15 minutes. Stir in lemon juice.

2. 2

   Meanwhile, cook pasta in a large pot of boiling salted water until it reaches desired tenderness. Drain pasta and return to pot. Stir in creme fraiche and 4 tablespoons of the parsley then stir in beet mixture. Season to taste with salt and pepper. Transfer pasta to serving bowls and sprinkle with remaining parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.