beetroot CONCHIGLIE with lemon butter sauce

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SERVES 2

COOKING TIME : 10 MINUTES

Cooking level : medium

our recommendation : prepare sauce first.

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INGREDIENTS

1. pumpkin seeds

   50 grams

2. butter

   1/2 CUP

3. Lemon

   1 FULL LEMON

4. L'ARTE DI UN PASTO'S beetroot CONCHIGLIE 1 PACKET

5. SALT

   AS NEEDED

6. parmesan cheese

   as needed

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RECIPE

1. Start boiling water for the pasta in a pot. Cover the pot so it heats faster.

2. While the water is boiling, start prepping the sauce by melting the butter in a pan, slowly on a low flame.

3. Once the butter has melted and you see some frothing, add the pumpkin seeds to infuse the rich nutty flavour in the sauce.

4. squeeze the lemon into the sauce and turn off the flame.

5. By this time, the pasta water should reach a rolling boil. This is important because this pasta cooks faster than regular pasta.

6. Add salt and a little olive oil to the boiling water.

7. Add the pasta to the water and do not cover the pot.

8. After 3 to 4 minutes, the pasta should be fully cooked. transfer the pasta in the sauce.

9. mix the pasta in the sauce to emulsify the butter with the starchy pasta water transfered with the conchiglie. do not add extra pasta water.

10. transfer into a bowl and grate parmesan cheese on the plate.

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Optional Additions

this pasta goes great with sourdough bread slices. You can optionally use pistachios instead of pumpkin seeds if you want a richer flavour. This sauce goes well with hard cheeses as the sauce is rich and dense, the cheese adds to the richness.

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