Fresh Fettuccine

with Beet, Goat Cheese & Poppy Seeds

40 MIN

2 Servings

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From the Test Kitchen

In the Dolomite region of northern Italy, ravioli are often filled with beet and served in a simple poppy seed and butter sauce. Here, we’re taking inspiration from these traditional flavors for our pairing of fresh fettuccine and beet (yours may be red or golden). Sautéed rainbow chard complements the beet’s earthiness, while a duo of fromage blanc—a type of French fresh cheese—and goat cheese rounds it all out with a touch of richness.

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Nutrition

PER SERVING
Calories

790 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel the beet and grate on the large side of a box grater. Peel and thinly slice the garlic. Remove the chard leaves from the stems; roughly chop the leaves and finely chop the stems, keeping them separate. Thinly slice the chives.

2 Cook the beet:

In a large, high-sided pan (or pot), heat 1 teaspoon of olive oil on medium-high until hot. Add the beet and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add ¼ cup of water and cook, stirring occasionally, 3 to 4 minutes, or until softened and the water has cooked off. Turn off the heat. Transfer to a bowl; season with salt and pepper to taste.

3 Cook the chard:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and chard stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chard leaves and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 3 to 5 minutes, or until the chard leaves have wilted and the water has cooked off. Turn off the heat. Season with salt and pepper to taste.

4 Cook the pasta:

Once the chard has cooked for about 5 minutes, using your hands, carefully separate the strands of the pasta. Add to the pot of boiling water and cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

5 Finish the pasta:

To the pan of cooked chard, add the cooked pasta, butter and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 2 to 3 minutes, or until the pasta is coated. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in the cooked beet, fromage blanc and poppy seeds. Season with salt and pepper

to taste.