Creamy Tagliolini with Roasted Beet, Mild Gorgonzola and Rosemary Hazelnuts

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the beets and shallot on a tray and toss with 30 ml (2 tbsp) olive oil, half of the rosemary, 1/2 tsp salt, and the black pepper. Roast for 30 minutes, stirring once, until the beets are tender and the shallot is golden.

2. 2

   2. While the vegetables roast, heat a small skillet over medium heat and toast the hazelnuts with 15 ml (1 tbsp) olive oil and the remaining rosemary for 2 to 3 minutes, stirring constantly. Add a pinch of salt, remove from the heat, and set aside.

3. 3

   3. Bring a large pot of well-salted water to a boil. Cook the tagliolini until al dente according to the package time. Before draining, reserve 180 ml (3/4 cup) of the pasta cooking water.

4. 4

   4. Transfer the roasted beets and shallot to a blender or food processor. Add the cream, Gorgonzola, Parmesan, lemon zest, and 15 ml (1 tbsp) lemon juice. Blend until smooth. If needed, add a little pasta water to loosen the sauce.

5. 5

   5. Pour the beet cream into a large skillet over low heat. Add 60 to 120 ml (1/4 to 1/2 cup) pasta water to create a silky texture. Taste and adjust with the remaining salt if needed.

6. 6

   6. Add the drained tagliolini to the skillet and toss for 1 to 2 minutes until the pasta is evenly coated and glossy. If the sauce becomes too thick, add a little more pasta water.

7. 7

   7. Serve immediately and finish with the rosemary hazelnuts on top. If desired, add a little extra Parmesan and an extra pinch of lemon zest before serving.