Making Life Delicious Since 1983

Barbie Pasta Recipe






3 medium size beets, trimmed, washed and scrubbed

1 Tbsp olive oil

1 ½ tsp salt, divided

1 ½ cups mascarpone, divided

1 lemon, zested and juiced

1 large garlic clove, roughly chopped

½ cup grated parmesan, plus more to serve

½ tsp black pepper

9 oz fiorelli, orecchiette or rotini pasta

Basil, to serve


Step 1

Preheat oven to 425°F. Toss scrubbed beets with olive oil and ½ teaspoon salt until well coated. Wrap beets tightly in two layers of aluminum foil and place them on a baking sheet. Once the oven reaches temperature, roast beets for 50 minutes – 1 hour or until fork-tender. Remove beets from the foil and allow to cool slightly before rubbing the skins off with a paper towel. Slice them into quarters and set aside.


Step 2

Add cooled beets to a blender along with the remaining salt, 1 cup of mascarpone, lemon juice, zest, garlic, grated parmesan and pepper. Blend on high for 1-2 minutes until everything is smooth and well combined. Season to taste with more salt and pepper.


Step 3

Cook pasta according to the instructions on the box until al dente. Drain the pasta, reserving a cup of cooking water, and return to the pot.


Step 4

Over medium heat, stir in the beet sauce and toss to coat the noodles evenly, adding a little splash of pasta water to bind everything together.


Step 5

Plate each serving of pasta with a dollop of the reserved mascarpone, olive oil, a squeeze of lemon and garnish with basil. Serve immediately.


recipe and photo credit: Food TV Canada

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