Sunday with sun that energizes and makes you want summer, bright colors and dishes that can also be eaten with your eyes. There was a package of cooked beets waiting for me... so, instead of making them into a salad as usual, in a culinary frenzy I took the extractor and extracted the juice from it to cook spaghetti.
Ingredients for 3
270 g of Spaghetti Senatore Cappelli (or other)
500 g of cooked beet
6-8 prawn
Edamame beans qb
olive oil
salt and peppar
fresh mint
dried oregano
Procedure:
Prawns: remove the carapace and intestines from the prawns, cut them with a knife, season with oil, salt, pepper, lemon juice, dried oregano and a few leaves of fresh mint. Mix and leave to marinate.
Beet insert them into an extractor or centrifuge to obtain the juice. Let's put it in a large pan where the pasta will then be risottoed.
Edamame: cook in boiling water for 5 minutes, I used the frozen ones. Drain and set aside.
Spaghetti: Let's bring a pot of water to the boil and add salt. We pour in the spaghetti, in the meantime light the heat under the beetroot juice, add a few grains of coarse salt to balance the sweet flavour.
Halfway through cooking, remove them from the pan of water and add them to the beetroot juice where we will finish cooking them. If the liquid dries out too much, add the hot pasta cooking water little by little.
Stir well, serve with the prawn tartare, the Edamame, a pinch of pepper, a drizzle of raw oil and a few mint leaves.
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