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Ingredients
Beet Pasta with Red Bell Pepper and Shrimp
- For the pasta
- 1 small Beet (cooked)
- 300 grams Durum wheat
- 1 tsp salt
- 3 eggs
- 1 Tbsp olive oil
- For the vegetables
- 2 red Bell pepper
- 4 scallions
- 2 handfuls Beet Greens (young, substitute red chard)
- olive oil (cold pressed)
- 350 grams shrimp (ready to cook)
- salt
- freshly ground peppers
- 1 pinch sugar
For the pasta, peel the cooked beetroot and puree finely. Mix the flour with salt and beetroot puree, and knead with the eggs and oil to a smooth dough. Leave the dough covered with a cloth for about 30 minutes at room temperature.
Knead the dough, and roll out into the pasta machine to thin sheets. Let the dough sheets dry shortly, cut with a knife or noodle machine to about 1 cm (approximately ½ inch) wide ribbon pasta. Allow to dry on a floured kitchen towel for 2 hours, while turning from time to time.
For the vegetables, rinse the red bell peppers, cut in half, remove seeds and ribs, and cut into thick strips. Trim and rinse the scallions, cut the whites into quarters, and the greens into rings. Rinse the beetroot greens and drain.
Heat 2 tablespoons oil in a pan and fry the red bell peppers covered over medium heat for 5-8 minutes, keep stirring in between. Season with salt, pepper and sugar.
Dip the beetroot greens in boiling salted water and lift immediately. Drain well. Saute the scallions in 1 tablespoon olive oil for 1 minute while stirring.
Fry the shrimp in 1-2 tablespoons olive oil until golden brown over high heat. Season with salt and pepper.
Bring plenty of water to boil in a pot and add the salt. Put the pasta into the boiling water and cook for about 3 minutes until al dente. Drain the pasta and mix immediately with sauteed bell peppers, beetroot leaves and sauteed scallions. Add 1 tablespoon olive oil, the fried shrimp, and toss gently. Season with salt and pepper. Spread the pasta on a warm plate and serve immediately.