Beet Fettuccine with Beets, Walnuts and Basil
  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.