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Pink Pasta With Dill Sauce

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  Egg yolk 1
  Olive oil 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Chopped tarragon/1 teaspoon dried tarragon 2 Teaspoon
  Garlic 1 Clove (5 gm), chopped
  Salt To Taste
  Ground black pepper To Taste
  Lemon juice 1 Teaspoon
  Heavy cream 3 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs)
  Beet pasta 1 Pound
  Red onion 1 Medium, cut in very thin slices and then quartered
  Cooked beet 1 , cut in 1/2-inch dice
  Dill sprigs 3 Large, chopped

1. In a mixing bowl or a food processor, whisk the egg yolk or process it until it is lemon colored and thick. Add the olive oil in a thin stream, then add the vegetable oil also in a thin stream, whisking or processing constantly until mixture thickens to consistency of mayonnaise.
2. Add the tarragon, garlic, salt, and pepper. Add the lemon juice and heavy cream and stir well or process for 2 seconds.
3. Add the sour cream and whisk until well combined. If using a food processor, remove the top, add the sour cream, put back the top, and whisk for 2 seconds until the sauce is well blended.
4. Cook the pasta until al dente and return it to the pan in which it cooked. Add the onion, beet, dill, and sauce and toss so that each strand of pasta is well coated.

Recipe Summary

Side Dish

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Pink Pasta With Dill Sauce Recipe