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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, farfalle with tomato pesto cream, beets, aragula, beyond meat. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Farfalle with tomato pesto cream, beets, aragula, beyond meat is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Farfalle with tomato pesto cream, beets, aragula, beyond meat is something that I’ve loved my whole life. They are fine and they look fantastic.

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 begin with this recipe, we have to first prepare a few components. You can cook 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. Make ready 2 Tbsp concentrated tomato paste
  4. Get 1 tbsp heavy cream/whipping cream
  5. Get 1 Onion (chopped)
  6. Make ready 4 medium sized beet roots (Skin off and cut into thin round slices)
  7. Get 2 cups Aragula leaves
  8. Make ready 2 Beyond meat patties
  9. Get 1/2 cup goat cheese
  10. Get 1 tsp cayenne pepper
  11. Make ready 1 tsp garlic powder
  12. Get to taste salt and pepper
  13. Take 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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