Sunday, March 30, 2008
Root vegetable and bacon pasta topped with goat cheese
I combined two pasta recipes for this one. One, a butternut squash-bacon-goat cheese pasta from Real Simple, and the other, Sfoglia's Roasted Beet Spaghetti, courtesy of NY Mag.
I bought butternut squash already peeled and cut into 1" chunks and some whole beets. First cook some bacon and chop into bacon bits; reserve some of the fat. Peel the beets, then cut into big chunks. Sautee the beets and squash in the bacon fat, adding some minced garlic. Season with a bit of salt and pepper. Add some chicken stock and simmer for about 15-20 minutes, covered, until the beets and squash are tender.
Meanwhile boil some water and cook your pasta. Add this to the beet-squash mixture, tossing lightly. To plate it, place pasta and beet-squash mixture onto a plate, then sprinkle with bacon bits. Top with a scoop of fresh chevre and some fresh black pepper.
The best part about this dish is that the noodles turn a bright orange-y red color. The squash gets quite tender but the beets stay firm, which is a great mix of textures. The chevre is a great addition that ties the root vegetables together, and slowly melts into the dish as it softens. Glad I made enough to have leftovers - this is one I'll be making again.