Beetroot tagliatelle with asparagus

Name: Beetroot tagliatelle with asparagus
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Type 00 flour 2.4 cups; Precooked beets ¾ cup; Extra virgin olive oil to taste; Semolina to taste; Fine salt to taste; Asparagus 0.75 lb; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Goat semi-aged 3.2 oz; Bean sprouts ¼ cup

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453

Calories per serving

Vegetarian

Energy Kcal 453
Carbohydrates g 60.9
of which sugars g 3.7
Protein g 16.6
Fats g 15.9
of which saturated fat g 5.22
Fiber g 3.4
Cholesterol mg 23
Sodium mg 704

Difficulty: Average
Prep time: 30 min
Cook time: 10 min
Serving: 4
Cost: Low
Note + 30 minutes of resting for the fresh pasta

PRESENTATION

Tagliatelle with beetroot and asparagus is all about color and those fresh flavors—so, so fresh—that just scream Italian springtime. I mean, in Italy, really embracing what's in season is life. And look, this beetroot asparagus pasta recipe is pretty much a celebration of spring arriving. The pasta’s bright hue? Comes from beetroot pureed right into the dough. Creates these deep pink ribbons that are really, really tasty and beautiful—no question.

Adding tender asparagus brings this super good contrast of crisp green with bold pink, really evoking that spring vibe. And the flavors? They strike such a perfect balance. The sweetness of beetroot with the earthy taste of asparagus makes every bite of tagliatelle with beetroot and asparagus truly unique and delicious.

Here's the thing, while it nods to traditional homemade Italian pasta, there's a modern twist that feels special each time. Italian regions like Sardinia have long played with pasta colors—super creative—just like in their famous culurgiones. This dish? Totally embraces that tradition, appealing to pasta lovers everywhere.

And listen, there's something magical about enjoying a plate of beetroot and asparagus tagliatelle under a sunny sky—surrounded by blooming nature. The pasta? Soft and moist. And those colors? They pop in the sunlight, making everyone excited to dig in. Unlike other spring pasta dishes focused on veggies, this mix of beetroot and asparagus really, really stands out from other vegetarian tagliatelle recipes.

It pairs perfectly with just a drizzle of olive oil or maybe a sprinkle of grated cheese—just enough, you know, to let the veggies shine. For anyone into healthy pasta recipes or those who just love fresh market finds, this dish is an anticipation of the next meal for sure. It's not just a feast for the eyes; it's a vivid, seasonal delight that's a joy to eat. So next time you’re hunting for something different, remember this tasty, colorful, and refreshing option. For real.

INGREDIENTS

453

Calories per serving

Ingredients for the Dough: Type 00 flour 2.4 cups (300 g); Precooked beets ¾ cup (200 g); Extra virgin olive oil to taste; Semolina to taste; Fine salt to taste

For the Dressing: Asparagus 0.75 lb (350 g); Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Goat 3.2 oz (90 g) - semi-aged; Bean sprouts ¼ cup (20 g)

Preparation

How to prepare Beetroot tagliatelle with asparagus

To make beetroot tagliatelle with asparagus, start with the fresh pasta: take the beetroot 1 and cut it into cubes 2. Place it in a bowl and blend with an immersion blender to obtain a smooth pulp 3.

Add a drizzle of oil 4 and a pinch of salt. Pour the all-purpose flour into a bowl 5 and gradually mix it with the beetroot puree 6.

Knead by hand to combine the two ingredients 7. Once the flour has absorbed the beetroot, transfer the dough to a pastry board 8 and continue kneading until you obtain a smooth and elastic dough ball 9.

Wrap the dough ball in plastic wrap 10 and let it rest for about half an hour at room temperature. Once the resting time has elapsed, divide the dough into 4 portions 11 and roll out one at a time with a pasta machine to the penultimate thickness 12, dusting with semolina as needed.

Cut each strip into two rectangles, dust them with a little semolina, trim the edges with a scraper 13, and let them dry on the board for 5 minutes on each side. After this time, take a sheet, fold one edge over to about two-thirds 14 then roll it up 15

creating a very flat roll, making sure to keep the closure facing up, which will make it easier later 16. Cut the roll into slices about 7 mm 17. Now take the closure of the roll 18

unroll it 19 and wrap them around your fingers to create the classic nests of tagliatelle 20. While the tagliatelle dry slightly 21, place a pot of water on the stove, when it comes to a boil, salt it.

Meanwhile, prepare the dressing: clean the asparagus, cut away the harder ends 22, peel the tougher final part of the stalks 23 then cut them into slices diagonally 24, leaving the tips whole.

Peel and thinly slice the garlic 25. Heat a drizzle of oil in a pan, add the garlic 26, and once golden, add the asparagus 27.

Season with salt and sauté the asparagus in the pan for 5 minutes 28. When the water you put to heat comes to a boil, briefly cook the nests of tagliatelle 29, then drain them with a slotted spoon directly into the pan 30.

Turn off the heat and toss the tagliatelle with half the goat cheese 31. Distribute the tagliatelle onto plates and complete each portion with small pieces of goat cheese, beetroot sprouts 32, and a grind of pepper to taste 33. Your beetroot tagliatelle with asparagus is ready to be served!

Storage

It is recommended to consume beetroot tagliatelle with asparagus immediately. You can freeze the uncooked tagliatelle. For freezing, place the pasta nests well spaced on a tray and then put them in the freezer for a couple of hours until they harden. Once well hardened, distribute them in freezer bags and put them back in the freezer. You can then cook the tagliatelle directly from frozen.