Pappardelle with Root Vegetables
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Preparation steps
1.
Peel the carrot, red beet, white beet and onion and cut into thin slices or rings. Sauté in plenty of hot oil until golden brown, about 10 minutes, turning occasionally. Drain on paper towels and sprinkle with salt to taste.
2.
Cook the pappardelle in salted water until al dente. Drain, reserving a little pasta water. Toss pappardelle in melted butter with chopped parsley. Transfer to plates and then distribute the vegetables on top. Serve garnished with parsley.
