Farfalle with tomato pesto cream, beets, aragula, beyond meat
Farfalle with tomato pesto cream, beets, aragula, beyond meat

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, farfalle with tomato pesto cream, beets, aragula, beyond meat. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Farfalle with tomato pesto cream, beets, aragula, beyond meat is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Farfalle with tomato pesto cream, beets, aragula, beyond meat is something that I’ve loved my whole life. They’re nice and they look wonderful.

I love the combination love-tomato but in this recipe decided to bring the pine nuts out of the pesto and used them as a separate ingredient. Wash and slice in half the tomatoes. Slightly toast the pine nuts in a skillet (it should only take a couple of minutes and be careful because they can burn pretty quick!)..

To get started with this particular recipe, we have to first prepare a few ingredients. You can have farfalle with tomato pesto cream, beets, aragula, beyond meat using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Farfalle with tomato pesto cream, beets, aragula, beyond meat:
  1. Prepare 16 oz farfalle pasta
  2. Take 4 Tbsp pesto sauce
  3. Get 2 Tbsp concentrated tomato paste
  4. Make ready 1 tbsp heavy cream/whipping cream
  5. Take 1 Onion (chopped)
  6. Prepare 4 medium sized beet roots (Skin off and cut into thin round slices)
  7. Take 2 cups Aragula leaves
  8. Prepare 2 Beyond meat patties
  9. Get 1/2 cup goat cheese
  10. Get 1 tsp cayenne pepper
  11. Get 1 tsp garlic powder
  12. Make ready to taste salt and pepper
  13. Make ready 1/2 tbsp olive oil

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Instructions to make Farfalle with tomato pesto cream, beets, aragula, beyond meat:
  1. Roasted beets: Toss the beetroot slices in olive oil, salt and pepper. Roast the beetroot thins in the oven at 400F for 20 mins while covered in aluminum foil. After 20 mins, remove the foil and roast for another 5 mins uncovered
  2. Beyond meat patties: Prepare the patties as per the instructions on the beyond meat package and cut each patty into bite sized pieces
  3. Boil pasta in salted water until al-dante
  4. Tomato-pesto cream sauce : Heat olive oil in a pan, and add chopped onions. Saute until translucent.Add garlic and cayenne pepper to the onions. and mix well. Add tomato paste, little pasta water, pesto sauce and heavy cream to the onions and and heat till well mixed. Creamy tomato pesto cream is ready now
  5. Add the cooked pasta to the tomato pesto cream and toss well.Add salt and pepper to taste and mix for another 2-4 mins until it all comes together.
  6. Plating: Transfer the pesto pasta to a serving bowl, and top with aragula, roasted beets, beyond meat and goat cheese.
  7. Enjoy!!

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