Description
Introduce your skeptical smile at the sight of this recipe, and because she was surprised by this combination. Nevertheless, the taste I was quite impressed. Absolutely no taste of beet. Very piquant and original. The recipe is not Laden with calories, but hearty and healthy. The author's recipe of chef Ivan Zhizhina.
Ingredients
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The juice of a freshly squeezed
100 ml
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Pasta
80 g
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Sugar
10 g
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Salt
-
Almonds
15 g
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Cashews
15 g
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Pine nuts
15 g
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Black pepper
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Basil
Cooking
Mixture of any nuts, I have: cedar, cashews, and almonds.
Large nuts can be lightly crushed with a rolling pin. Fry nuts on a dry pan. Lay off of the nut for decoration.
Take beets, wash, peel, cut and use acquainance get the juice.
Pour the juice into a skillet (frying pan), add salt, sugar, and evaporate to reduce the volume in 2 times. I have 15 minutes left.
Until the juice evaporates, boil the pasta in salted water. Unable to take any, I have the usual spaghetti. Boil to "al dente".
Pasta recline in a colander and put in a pan with nuts.
Add evaporated beet juice, freshly ground black pepper, and heated while stirring until complete evaporation of the liquid.
The finished paste is spread on a plate, sprinkle delayed nuts, decorate with greens (I have green Basil). Bon appetit!
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