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4 Ratings
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  • 4 Ratings

A peppery honey sauce brings sweet heat to orecchiette pasta, walnuts, and beets.

Recipe by Hali Ramdene
Source: Better Homes and Gardens

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Recipe Summary

total:
40 mins
Servings:
6
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a small bowl toss together walnut halves, 2 teaspoons olive oil, and 1/2 teaspoon salt. Place walnut mixture in a shallow baking pan. Bake 7 to 9 minutes or until walnuts are toasted; set aside.

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  • Meanwhile, bring a large pot of salted water to boiling. Add the beets. Return to boiling. Add pasta and cook according to package directions. Reserve 1/2 cup pasta water. Drain pasta and beets.

  • In an extra-large skillet heat 2 tablespoons olive oil over low heat. Add onion and garlic; cook and stir until fragrant. Stir in lemon juice, honey, and crushed red pepper. Increase heat to medium. Add pasta mixture; toss until coated (add pasta water, a little at a time, if pasta seems dry). Season to taste with salt. Remove from heat. Toss with walnuts and dill weed. If desired, serve with additional honey and crushed red pepper.

Nutrition Facts

443 calories; fat 18g; saturated fat 2g; carbohydrates 73g; mono fat 6g; poly fat 9g; insoluble fiber 6g; sugars 15g; protein 10g; vitamin a 89.2IU; vitamin c 8.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.2mg; folate 77.5mcg; sodium 252mg; potassium 355mg; calcium 39mg; iron 1.2mg.
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