• 1 package Bisogno Beet Fettucine
  • 2 red beets sliced thin
  • 1/2 cup walnuts
  • Olive oil
  • Salt/Pepper
  • Fresh basil chopped
  • Green onion sliced thin

Yields: 1 Serving


  1. In a heated sauté pan, begin by sautéing beets in olive oil until tender. Add salt and pepper and reduce heat.
  2. 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.
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