Red Beet Pasta w. Balsamic Vinegar, Poppy Seeds & Mint

Ingredients

• 4 T poppy seeds
• 6 T unsalted butter
• 1 lb raw fresh red beets, peeled and grated
• 1 lb fusilli or other "ribbon style" pasta
• salt and pepper, to taste
• 2⁄3 c grated parmigiano-reggiano
• 4 T balsamic vinegar

Instructions

In a large heavy saucepan toast the poppy seeds over high heat, stirring, until they are fragrant, about 2 minutes. Transfer to a small bowl.

Add butter to the same saucepan and cook over medium heat until it begins to brown, about 5 minutes. Stir in the beets and season with salt and pepper, balsamic vinegar. Cook until soft, then puree & return to pan on low heat to thicken.

Meanwhile, in a large pot of salted water, boil the pasta until al dente. Drain and reserve about a coup of the pasta water...which should be added to the pureed beets.

Continue to thicken sauce until it seems likely to coat the pasta then transfer the pasta to the pan with the beets and stir until coated. Move to serving dish then toss the pasta with the grated cheese, poppy seeds and garnish with mint.

Good hot or cold.

Variation:

1. Generate beet sauce and reduce to nearly paste thickness.

2. Make 2 eggs worth of basic pasta, substituting one egg for 2tbsp of beet sauce & mixing in poppyseeds.

3. drain then toss...and follow recipe the rest of the way.

Inspired & derived from SippitySup, but modified.