This cookbook is such a gorgeous one. It's kind of one of those that, if you're into attractive food, you could just sit and page through the pictures and be perfectly happy. (It's by the blogger over at Chocolate and Zucchini.)
However, I think this is the first time this has happened since the inception of Sarah Cooks the Books.
I did not like this dish to the point where I just refused to eat it. I thought after making the Russian Borscht that beets and I were cool, but as it turns out, we're not. We're not cool at all.
Because of my extreme prejudice, I would have skipped putting this recipe up altogether, except Dennis really enjoyed it. So it's not a bad recipe -- I just didn't personally like it. Give it a try and tell me what you think!
Shocking Pink Pasta
From The French Market Cookbook: Vegetarian Recipes From My Parisian Kitchen
12 oz. beets, peeled and diced
1 cup whipping cream
1 garlic clove
1/2 tsp. ground cumin
1 lb. pasta (preferably a long pasta, but I had a ton of macaroni, so I used that)
Black pepper to taste
1 cup flat-leaf parsley
2/3 cup toasted almonds
In a blender or food processor, combine the beets, cream, garlic, salt, and cumin. Process until smooth.
Bring salted water to a boil in a large pot to cook your pasta. Add the pasta and cook until one minute shy of being done. Drain the pasta, return it to the pot, and fold in the sauce. Bring the dish to medium heat and cook until pasta is done and the dish is heated through, 1 minute or so.
Divide amongst bowls, sprinkle with pepper, and top the parsley and almonds.