Abel & Cole’s beetroot tagliatelle recipe
For the salsa verde
- Sea salt
- 1 fat garlic clove
- A handful of mint, leaves only (approx. 30g)
- A handful of flat leaf parsley (approx. 30g)
- 1 lemon
- 4 anchovy fillets
- 2 tbsp capers
- Freshly ground pepper
- 100ml extra virgin olive oil, plus extra for frying
For the beetroot tagliatelle & scallops
- 2 beetroot (approximately 300g)
- 1/2 vegetable stock cube
- 1 tbsp red wine vinegar
- 350ml water
- 200g tagliatelle
- 12 scallops
We’ve teamed up with our friends at Abel & Cole to bring you an exclusive offer on their fresh, sustainable organic produce boxes. Try their sensational recipe for beetroot tagliatelle with seared scallops and salsa verde to feel fantastic from the inside out.
- Put a large pan of salted water on to boil. Make your salsa verde: peel and finely chop the garlic. Scoop it into a mixing bowl. Pick the mint leaves off their woody sprigs and heap them up on your chopping board. Add the parsley leaves and stalks. Using a large cook’s knife, chop them together till they’re finely minced. Add to the garlic. Finely grate in the zest from the lemon and squeeze in the juice. Rinse the anchovies and capers, pat dry, then finely chop them. Add them to the bowl with a pinch of black pepper. Add the olive oil, stir to mix, taste and add a little more pepper or a pinch of salt if you think it needs it. Set aside.
- Scrub, peel and chop the beetroot into thin wedges. Put a deep frying pan on a medium heat and add a splash of olive oil. Add the beetroot, season with a pinch of salt and pepper and fry for 4-5 mins, stirring often, till the beetroot starts to darken and caramelise. Crumble in half a stock cube, add 1 tbsp red wine vinegar and pour in 350ml water. Stir to mix, pop a lid on the pan (or use a baking tray if you don’t have a lid) and simmer for 12-15 mins, stirring often, till the beetroot is tender when pierced with a fork or skewer. The liquid should reduce by half.
- Check the water in the large pan – it should be boiling by now. Add the tagliatelle and simmer for 8-10 mins till the pasta is tender but still with a little bite. When the pasta is ready, scoop a mug of water out of the pan (mind your fingers, or use a ladle) and set aside. Drain the pasta and add it to the beetroot. Gently toss to mix, trickling in a little pasta water if it seems a little too dry to you. Taste, adjust the seasoning, then pop the lid back on the pan and set aside to keep warm while you cook the scallops.
- Put a separate frying pan on a high heat. Add a little olive oil and place the scallops in the pan. Fry for 2-3 mins on each side, till golden brown and caramelised.
- Divide the tagliatelle between 2 warm plates. Top with the scallops and spoon over a little salsa verde to serve.
- This recipe makes lots of salsa verde. You can store any extra in a clean, sealed tub or jar in the fridge for up to a week. It’s great with fish, grilled chicken, lamb kebabs or steaks. Spoon it over burrata or mozzarella salads, or stir into soft cheese to make a topping for baked sweet potatoes.
- Just one frying pan? When the pasta is drained, tip it back into the large pan and spoon in the beetroot sauce and toss together. Set aside, then wipe clean the frying pan so you can cook the scallops.
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