This is definitely one of my untraditional pasta recipes, but its a wonderful choice for using what we have in the late summer garden, and it’s relatively light for a pasta dish and So delicious!
makes six servings
1/2 cup olive oil
1/4 cup (1/2 stick) unsalted butter
1 cup finely chopped shallots
2 tablespoons finely chopped garlic
1 pound fusilli pasta
2 cups finely chopped fennel
1 1/2 cups roasted golden beets ( see note )
1 cup fresh corn kernels
freshly ground black pepper
freshly grated Parmagiano Reggiano, for serving
to roast the beets, peel and either halve or quarter depending on the size of your beets, toss with olive oil, salt and pepper, and roast covered for about 45 minutes in a 400 degree oven until tender and nicely caramelized
Heat the oil with the butter in a Dutch oven over medium heat. Add the shallots and garlic, lower the heat to medium -low and cook, stirring occasionally, until tender, 5-7 minutes. Meanwhile, put a large pot of water on to boil. Add the fennel to the Dutch oven, and continue to cook for 15 -20 minutes until the fennel is tender. Add the pasta to the boiling water, and cook until al dente, about 10 minutes. Add the beets and corn and salt and pepper to taste to the Dutch oven, and then add the pasta, tossing to coat with the vegetables. Serve with the Parmagiano Reggiano.