Sunday, 8 April 2012

pink dinner -vegetarian-

Pasta with beets, pine nuts and arugula. Flavored with a generous amount of beetroot-aioli, pecorino, salt and pepper. 
The beetroot colors everything nice and pink. 

Made the aioli with garlic, egg, a slice of beetroot, vinegar, pepper, salt and olive-oil. Put everything in a high bowl except the oil, and start mixing in the oil with a hand blender. The sauce gets thicker when you add enough oil. 
Pretty pink aioli :-)

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