- 1 package Bisogno Beet Fettucine
- 2 red beets sliced thin
- 1/2 cup walnuts
- Olive oil
- Fresh basil chopped
- Green onion sliced thin
Yields: 1 Serving
- In a heated sauté pan, begin by sautéing beets in olive oil until tender. Add salt and pepper and reduce heat.
- Place fresh Bisogno Beet Fettuccine in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and transfer to the pan with beets. Add some of the pasta water to create a bright red sauce. Toss and serve with walnuts, fresh basil and green onions.