Sunday, August 9, 2009

Pretty in Pink pasta

My unintentional tribute to the late John Hughes.

This novel pasta recipe from Bon Appetite is not supposed to be pink. Click the link below if you don't believe me.

The original recipe calls for golden beets, but my grocer only had regular beets on hand. (At least they were fresh and local.) Of course I knew this would impact the colour of the dish, but I didn't know just how shockingly pink the pasta would become.

I guess it was only fitting that, while preparing it, Shawn and I were debating the merits of John Hughes' oeuvre as Ferris Bueller's Day Off played on television. (CityTV was playing it back-to-back all afternoon in honour of the late director.) Here is the recipe:


2 tbsp olive oil
2 1/2 cups coarsely chopped red onion
2 cups 1/2-inch pieces peeled parsnips
2 cups 1/2-inch pieces peeled red-skinned sweet potatoes (yams)
2 cups 1/2-inch pieces peeled beets
1 tablespoon chopped fresh rosemary
1 2/3 cups (about) vegetable broth, divided
1 pound penne
2 tbsp butter
1 1/2 cups grated Parmesan cheese, divided


Heat oil in large nonstick skillet over high heat. Add onion and all vegetables; sauté until vegetables begin to soften and brown, 810 min. Add rosemary; stir 1 min. Add 1 cup broth; bring to boil. Reduce heat to medium; sprinkle with salt and pepper.

Cover skillet and cook until vegetables are tender, stirring occasionally, 1518 min. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot.

Stir butter into vegetables; add to pasta. Stir in 1 cup Parmesan and more vegetable broth by 1/3 cupfuls to moisten. Season with salt and pepper.

Serve with remaining Parmesan.

Shawn can forgive Ferris's transgressions in the name of rebellion against the status quo, but I'm convinced that he had a serious personality disorder — personally I've always felt a deep kinship with Cameron Frye.

Seeing as I've already over-shared, I'll leave you with this:




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