Beet Pasta with Pistachios

Ingredients

• 1 cup FOR THE PASTA:
• ¾ cups Cubed, Cooked Red Beets
• 3 cups Cooked Red Beet, Cut Into Match Sticks
• 1 cup Whole Wheat Flour
• 4 whole White Flour
• 1 cup Eggs
• 12 cups White Flour For Dusting, More Or Less As Needed
• 1 Tablespoon Water
• 2 teaspoons Olive Oil
• 4 Tablespoons Salt
• 3 whole FOR THE TOPPINGS:
• 5 cloves Butter
• 1 teaspoon Medium Shallots, Diced
• ¼ teaspoons Garlic, Minced
• 1 whole Salt
• ¾ cups Black Pepper
• 4 ounces, weight Lemon, Zested And Juiced

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 14 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Pasta	1 cup cooked (140g)	220
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Beet	1/2 cup (85g)	35
Lemon	juice of 1 lemon (48ml)	12
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Salt	1 tsp (6g)	0
Water	not in our table	0
Topping	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.