Farro Spaghetti, Beets, Brown Butter, Poppy Seeds

Ingredients for Farro Spaghetti, Beets, Brown Butter, Poppy Seeds

• 450g red beets, cleaned

• 60ml olive oil

• 60ml water

• 450g good-quality farro or whole wheat spaghetti

• 6 tablespoons unsalted butter

• 1 heaping tablespoon poppy seeds

• 1 teaspoon kosher salt

• 60ml pasta water

• 110g goat's milk cheese

How to make Farro Spaghetti, Beets, Brown Butter, Poppy Seeds

1. Preheat the oven to 204°C. Place the beets in a glass or ceramic baking dish. Cover with the olive oil and water. Bake until a tester easily passes through the beets, about 1 1/4 hours. Let cool.

2. Bring a large pot of salted water to a boil.

3. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the spaghetti to the boiling water and cook according to the package directions.

4. Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the poppy seeds and toast for 2 minutes. Add the pureed beets, salt, and the 60ml pasta water to the skillet. Stir to fully incorporate.

5. Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce. Stir to combine.

6. Divide the spaghetti into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat's milk cheese. Place a ball on top of each serving.

7. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.