Beet Pasta with Pistachios and Shallot Butter

By:

Sarah

Published:

December 27, 2025

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Beet Pasta with Pistachios and Shallot Butter is a dish that completely transforms the pasta experience. Imagine vibrant pink noodles dancing on your plate, enticing your taste buds with every bite. This recipe combines the earthy sweetness of beets with the satisfying crunch of pistachios, all harmonized by the richness of shallot butter. Whether you’re a seasoned cook or just starting out, you’ll love how simple and minimalistic the techniques are. Plus, you don’t need fancy equipment; just your hands and a rolling pin will do. The result? A homemade masterpiece that’s not only beautiful but also packed with goodness. Let’s get started and turn some beets into something spectacular!

Why This Recipe Works

The beauty of this dish lies in its unique flavor combination. The earthiness of the beets plays perfectly with the crunch of pistachios and the luxurious richness of shallot butter. Each bite surprises you with its delightful contrasts.

Homemade pasta takes it a step further. When you make it from scratch, you can taste the freshness in every strand. Store-bought just can’t compare to the satisfying texture and flavor of pasta made at home.

And don’t worry if you’re hesitant about the techniques involved. You don’t need a pasta machine for this; it’s all about simple steps that anyone can master with minimal tools. This recipe invites you into the wonderful world of home-cooking pasta effortlessly.

Why You’ll Love This Beet Pasta with Pistachios and Shallot Butter

Besides the standout flavor, let’s talk about that vibrant color. The stunning pink hue of beet pasta is an eye-catching element. Just imagine plating this dish; it’s like serving art on a plate.

Now, health-conscious cooks can rejoice! The ingredients here are packed with nutrients, thanks to the whole wheat flour and, of course, those beautiful beets. You’re not just indulging; you’re nourishing your body.

Finally, this recipe is highly versatile. You can easily adapt it based on what you have at home. If you’re missing an ingredient, feel free to swap it out. It’s all about making this dish your own!

Beet Pasta With Pistachios And Shallot Butter

Ingredients

1 cup cubed red beets (cooked)
3 cups whole wheat flour
1 cup white flour
4 large eggs
1 cup white flour for dusting
12 cups water (for boiling)
1 tablespoon olive oil
2 teaspoons salt (for pasta water)
4 tablespoons butter
3 medium shallots, diced
5 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
Juice of 1 lemon
Zest of 1 lemon
3/4 cup chopped pistachios
4 ounces goat cheese
3/4 cup cooked red beet, cut into matchsticks

Making the Beet Pasta

Prepare the Beet Puree

Start with your cooked red beets. Cube 1 cup and toss them into a food processor. Blend until smooth. This vibrant puree serves as the heart of your pasta. Now, set aside 3/4 cup of those cooked beets, cutting them into matchsticks. Trust me, these little beauties will add a delightful crunch to your final dish.

Combine Flours and Beet Puree

On a clean surface, create a small mound with your whole wheat and white flour. Make a well in the center. Like making a sandcastle, this is where the fun happens! Add the eggs and beet puree right into that well.

Mix the Ingredients

Grab a fork and start beating those eggs together with the beet puree. As you do this, gradually work in the flour from the edges of the well. This should come together beautifully, becoming a dough.

Knead the Dough

Now, it’s time to knead! Work that dough with your hands for about 5 minutes, until it becomes smooth and elastic. This is like a mini workout; you’ll love how your effort transforms into something delicious.

Allow to Rest

Wrap your dough in plastic wrap and let it rest for 30 minutes. This resting time is crucial as it enhances the texture. Trust the process; your pasta will thank you!

Roll Out the Dough

Once 30 minutes are up, take your dough and knead it again for about 3 minutes. Divide it into four pieces. Dust with flour and roll out each piece until it reaches about 1 mm in thickness. You’ll feel like a pro!

Cut Pasta to Desired Shape

Using a sharp knife, cut your rolled dough into your favorite noodle thickness. Remember, these noodles will expand a bit when cooked, so keep that in mind!

Dry the Noodles

Hang those cut noodles on a drying rack or lightly oiled cookie rack for about 30 minutes. This step helps them hold their shape.

Cooking the Pasta

Boil Water for Pasta

In a large pot, bring 12 cups of water to a boil. Don’t forget to add 1 tablespoon of olive oil and 2 teaspoons of salt. This will season your noodles beautifully.

Sauté Shallots and Garlic

While the pasta water heats up, melt 4 tablespoons of butter in a separate pan over medium heat. Add the diced shallots and sauté them until soft, which will take about 5 minutes. Toss in the minced garlic, salt, and pepper, cooking for another minute. The aroma will fill your kitchen! Stir in lemon juice right before taking it off the heat.

Cook the Pasta

Gently drop your freshly made noodles into the boiling water. Let them cook for 1-3 minutes. Just keep an eye on them; they’re done when they float to the surface.

Combine Pasta and Shallot Butter

Carefully drain the pasta, but save a bit of that cooking water. Add the pasta to your pan with those beautiful sautéed shallots and toss until evenly coated. If it seems a little dry, add some reserved cooking water.

Finish with Toppings

Serve your pasta immediately! Top it off with chopped pistachios, the matchstick beets, lemon zest, and crumbled goat cheese. This is where the magic happens—everyone will be impressed!

Serving Suggestions

Make this dish even better by serving it with a refreshing side salad tossed in a light vinaigrette. The salad’s crispness balances the richness of the beet pasta.

For a perfect pairing, consider enjoying it with a crisp white wine like Pinot Grigio. It’s a match made in heaven, enhancing the overall experience.

Tips for Success

To achieve a smoother texture, make sure you knead your pasta dough well. This extra effort pays off in the final product.

Also, keep your ingredients fresh! Using quality garlic and herbs uplifts the flavor profile significantly.

Variations

If you’re in the mood for a twist, why not substitute walnuts or almonds for those pistachios? You’ll notice a delightful different nutty flavor.

Another fun option is to experiment with different types of cheese. Feta or Parmesan can add creaminess and depth.

Storage Tips

If you have any pasta leftovers, store them in an airtight container in the refrigerator for up to three days.

And if you want to enjoy fresh pasta later, freeze it! Just remember to dust it with flour and place it in a freezer-safe bag.

FAQs

Can I use store-bought beet pasta?
Absolutely! If you’re short on time, go ahead and use fresh or dried beet pasta from the store.

How do I cook fresh beet pasta?
Typically, fresh beet pasta cooks in about 2-4 minutes. Keep an eye on it to ensure it reaches your desired doneness.

What can I substitute if I don’t have shallots?
Yellow onions can step in nicely if shallots aren’t handy.

How can I make this dish vegan?
Swap eggs for aquafaba, omit the butter, and choose a plant-based cheese alternative. It’s easy to make it fit your lifestyle!

Can I make this dish ahead of time?
Yes! Prepare the pasta and sauce separately and bring them together just before serving. This maintains the freshness you want in the dish.

This Beet Pasta with Pistachios and Shallot Butter will amaze you! It’s a culinary experiment that marries visual appeal with mouth-watering flavors. Perfect for gatherings or just a cozy night in, this recipe invites you to experience the joy of cooking something fresh and delicious. Enjoy every vibrant bite!