Did you know that pasta is the second most popular savoury aphrodisiac after oysters? In fact, according to Barilla, 22% of people associate penne, pappardelle and their many other carby counterparts with matters of the heart. Including this Valentine’s Day Pasta Recipe for Cuori Barilla with baby beetroots, Parmesan fondue and chives. Featuring sweet, heart (or cuori in Italian) shaped bites, a pink sauce and super simple instructions, it’ll be easy to fall in love with this Valentine’s Day Pasta Recipe on February 14th.
INGREDIENTS
- 320g Cuori Barilla
- 50g baby beetroots, cooked and finely blended
- 150g Parmigiano Reggiano, freshly grated
- 100ml milk
- 30ml extra virgin olive oil
- ½ eschallot, finely chopped
- 1 small bunch of chives
- Salt and pepper to taste
METHOD
- In a saucepan, melt the Parmigiano at low heat in the milk, season with salt and pepper. When it is melted, blend everything, cover with clingwrap and set aside.
- In a large pot of boiling salted water, cook the pasta, draining 2 minutes before the time indicated on the pack.
- While the pasta is cooking, add a few tablespoons of olive oil to a hot pan, and add the eschalot.
- Add the al dente cuori pasta to the pan with the shallots, add the blended beetroot, mix together at a low heat, and if necessary, add some of the pasta water.
- Serve into four large bowls. Layer the Parmigiano cream, then add the pasta and finish with finely chopped chives.
