Mezze Maniche with Roasted Beet, Orange Butter, and Crispy Goat Cheese

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the beet on a small tray, toss it with 15 ml (1 tbsp) olive oil, 2 g (about 1/3 tsp) salt, and the black pepper. Roast for 25 minutes, stirring halfway through, until tender and lightly caramelized.

2. 2

   While the beet roasts, toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

3. 3

   In the same skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add the cold goat cheese pieces and sear for 1 to 2 minutes per side, carefully, until crisp outside and just soft inside. Remove with a spatula and set aside.

4. 4

   Bring a large pot of water to a boil. Add the remaining salt and cook the mezze maniche until al dente, according to the package timing. Reserve 120 ml (1/2 cup) of the pasta cooking water before draining.

5. 5

   In a large skillet, melt the butter over medium-low heat. Add the shallot and cook for 3 minutes until soft. Stir in the garlic and cook 30 seconds more. Add the orange zest, orange juice, and honey, and cook for 1 minute to combine the flavors.

6. 6

   Add the heavy cream and 60 ml (1/4 cup) of the pasta cooking water to the skillet. Stir well and let it simmer gently for 2 minutes. Add the roasted beet and lightly mash part of it with a spoon to color and thicken the sauce.

7. 7

   Transfer the drained pasta to the skillet and add the grated pecorino. Toss for 1 to 2 minutes, adding more pasta water if needed, until you get a glossy sauce that coats the pasta well.

8. 8

   Turn off the heat and add the fresh dill and half of the toasted walnuts. Taste and adjust with more salt if needed.

9. 9

   Serve immediately and finish each plate with the reserved crispy goat cheese, the remaining toasted walnuts, and a little extra orange zest if desired.