Purple Pasta Recipes

PURPLE CAULIFLOWER PASTA

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain, reserving 1/2 cup cooking water.
• Heat a small skillet over medium-low heat. Place walnuts in the hot skillet; continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Remove from heat and chop walnuts.
• Heat olive oil in a pan over medium heat. Cook and stir garlic in hot oil until golden, 2 to 3 minutes. Remove garlic from pan and set aside.
• Cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.
• Pour balsamic vinegar over cauliflower. Cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.
• Stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.
• Stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. Sprinkle 1/2 teaspoon kosher salt and Parmesan cheese over rotini and cauliflower mixture.

PURPLE PASTA

Steps:

• Cook beets and remove skins. Meanwhile roast or bake garlic. Julienne or dice beets. In a sauce pan, with the oil or butter or margarine, warm beets with the peeled squeezed garlic. Add the pasta and heat well, stirring until mixture is heated and vivid pink. Season to taste. Top with the cheese. Sprinkle with parsley if desired.

PURPLE BASIL PESTO

Steps:

• Mix all ingredients except the olive oil in a food processor until thoroughly combined and the consistency you like.
• With the food processor running, drizzle in the olive oil through that chute thingie. Add more salt to taste if necessary.
• Store pesto in the refrigerator for several days or freeze.