Pink Pasta With Dill Sauce
|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|
|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.