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Farro Spaghetti, Beets, Brown Butter, Poppy Seeds

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Introduction

Farro Spaghetti, Beets, Brown Butter, Poppy Seeds is a delightful fusion of rustic Italian flavors with the nutritious goodness of whole grains. The earthy beetroot complements the hearty farro pasta, while the rich brown butter and crunchy poppy seeds add depth to this unique dish.

Tips for this recipe

For optimal results, ensure that beets are well-cleaned before use. Brown your own unsalted butter for the best taste and consider using a pasta roller to achieve the perfect texture in your farro spaghetti.

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Farro Spaghetti, Beets, Brown Butter, Poppy Seeds

Farro Spaghetti, Beets, Brown Butter, Poppy Seeds

amanda

Equipment

  • - High-Speed Blender

  • - Heavy-Duty Food Processor with Dough Blade

  • - Large Skillet (Stainless Steel)

  • - Pasta Roller Set

  • - High-Sided Saucepan

  • - Silicone Spatula

  • - Clean Chef Knife Set (various sizes)

  • - Measuring Cups & Spoons Set

  • - Pasta Scraper and Fork

Ingredients

  • 1 pound red beets, cleaned

  • 1/4 cup olive oil

  • 1/4 cup water

  • 1 pound good-quality farro or whole wheat spaghetti

  • 6 tablespoons unsalted butter

  • 1 heaping tablespoon poppy seeds

  • 1 teaspoon kosher salt

  • 1/4 cup pasta water

Instructions

1

Instruction 1

Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Cover with the olive oil and water. Bake until a tester easily passes through the beets, about 1 1/4 hours. Let cool.
2

Instruction 2

Bring a large pot of salted water to a boil.
3

Instruction 3

Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the spaghetti to the boiling water and cook according to the package directions.
4

Instruction 4

Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the poppy seeds and toast for 2 minutes. Add the pureed beets, salt, and the 1/4 cup pasta water to the skillet. Stir to fully incorporate.
5

Instruction 5

Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce. Stir to combine.
6

Instruction 6

Divide the spaghetti into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat's milk cheese. Place a ball on top of each serving.
7

Instruction 7

Serve immediately.
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