1 large unpeeled beet
8 oz. Pappardelle (wide egg noodles)
4 tablespoons butter
1-2 tablespoons freshly grated Parmesan cheese
Salt and pepper
Directions
Beet Puree:
Boil 1 large unpeeled beet in salted water until tender. Peel and puree in Cuisinart food processor.
Noodles:
Boil the noodles in plenty of salted water until cooked al dente. Drain, add butter, 2 heaping tablespoons beet puree, freshly grated parmesan cheese, salt and pepper. Toss well, and serve immediately. Sprinkle dish with dash of poppy seeds.
