Melany’s Guydlines - SSL compatible header code:
Pink Spaghetti with Beet Pesto

Pink Spaghetti with Beet Pesto

This vibrant Pink Spaghetti with Beet Pesto is deliciously nutty, earthy and full of flavor. The beet pesto is perfect with pasta but can also be used on breads and as a pizza sauce.

You might be asking, “Meiko what are you up to now with this pink pasta crap?” And I would respond with a sassy, Hol’ Up Boo – dot dot dot, it’s not as crazy as you think. Rest assured I’m not in some lab coat testing food with absurd artificial chemicals and dyes to achieve this color. This dish is about as natural as Issa Rae’s flat twists, honey.

 

That being said I will forewarn you that this recipe may feel a bit like DIY project because plastic gloves (and maybe even an apron) are a necessity.

 

Plus we are wrapping up breast cancer awareness month and I can’t think of a more suitable contribution than a pink recipe that tastes even better than how amazing it looks.

 

Watch This VIdeo Label

The secret to achieve the pasta’s rich color was the inclusion of beets. Yes I said it, beets. And I’m not talking about the pre-diced and sliced kind. I used the ones that look like you just pulled them out of your garden with the root still intact.

I love beets for their flavor and all their amazing nutritional benefits but I honestly don’t cook with them much. So once I got over the initial alarm of the girth of the vegetable and put on my plastic gloves, it was smooth sailing from there.

To prepare the dish I boiled the beets until they were tender. After that rinse them to help them cool down. From there its pretty easy to remove the outer skin (this is where the plastic gloves are important in order to avoid staining your hands). I was feeling extra domestic that day but you don’t have to do all this. You can certainly start with pre-peeled and sliced or cubed beets if you like.

I then pulsed the chopped beets in food processor with all the other ingredients and you end up with a vibrant and smooth beet pesto. From there you just toss your already cooked pasta in the pesto and the noodles absorb the color from the beets. It’s like magic.

Not only is the dish striking but also beyond delicious. I could definitely see you getting a few cool points if you served this at your next dinner. Give it a try and let me know your thoughts.

Do you plan to make this recipe? Be sure to tag @meikoandthedish on Instagram and hashtag it #meikoandthedish.

The this recipe label

Home-Style Turkey Stuffing

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: 10-12

Home-Style Turkey Stuffing

Home-Style Turkey Dressing - Moist turkey dressing matched with the perfect blend of cornbread, bread crumbs and savory veggies makes this dish the perfect Thanksgiving side dish.

Ingredients

  • 1 (8x8 baking pan) crumbled day old cornbread (16 oz)
  • 2 tablespoons olive oil
  • 2 cups dried seasoned stuffing
  • 2 turkey necks (or the turkey Innards)
  • 1 red bell pepper, chopped
  • 1 large onion, chopped
  • 2 celery stalks chopped
  • 8 oz white mushrooms, chopped
  • 2 teaspoons ground sage
  • 2 teaspoons black pepper
  • 2 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 2 teaspoon granulated garlic
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 2 eggs
  • 3 cups poultry broth
  • 1/4 cup butter, melted

Instructions

    Neckbones or Innards
  1. Place neck bones (or innards) in a covered medium size boiling pot of water. Occasionally check them and add more water as needed. Neckbones should always be submerged in water. Let them boil for 45-60 minutes or until meat is tender and falling off the bones. Remove them from the pot and let cool. Reserve stock.
  2. Use fork and/or hands to remove shredded meat from bone (and or chop) and set aside.
  3. Dressing:
  4. Preheat oven 350 F
  5. Add oil to medium sized pan on medium heat. Once hot add onions, celery and bell peppers and cook for 5 minutes. Add mushrooms and cook until all vegetables are softened. Add in all seasonings: sage, oregano, thyme, granulated garlic, onion powder, salt and pepper as well as the shredded meat and mix together. Then remove from heat.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.meikoandthedish.com/pink-spaghetti-beet-pesto/

Creamy Basil Alfredo Pappardelle

Creamy Basil Alfredo Pappardelle

Thick pappardelle noodles covered in a creamy basil alfredo sauce with chicken, bacon and broccoli.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PremiumPrep #CollectiveBias
So I made a commitment to myself at the beginning of the year that I would do a better job at meal prepping. I’m so busy with my job that I sometimes forget to eat dinner or I eat really late which according to my thighs is not such a good idea. LOL
You can see the excitement in my eyes

Anytime I take on a new challenge I try to equip myself with the appropriate tools that would make me successful. So I headed over to my trusty Walmart around the corner and found this awesome new Rubbermaid® Brilliance™ 10 piece. (You can see the excitement in my eyes).

You Have To Hear This

Let me warn you these are not your typical leftover storage containers. They have an airtight leak proof seal, splatter free lid ventilation and convenient modular design. I literally made a video so you can hear how airtight these containers are. Pardon my fascination.
So now that I had the right tools I decided to test out the Rubbermaid® Brilliance™ set. I cooked up a bunch of seasoned chicken in the slow cooker, stored half of it, and used the other half to make my first prep meal Creamy Basil Alfredo Pappardelle.

On my store run my I was intrigued by the Bertolli® Tomato & Basil and Bertolli® Creamy Basil Alfredo Sauces. I don’t know, I must have been craving basil because when I saw all the big chunks of basil married throughout the sauce I just couldn’t resist and scooped up a couple of jars. Once I got home I roasted some baby broccoli and bacon on the cookie sheet to add to my pasta dish. We all know bacon makes everything better.

I kind of stored the ingredients in separate containers; the broccoli and bacon in one, the alfredo sauce and chicken in another and the pasta in its very own. I did this is to allow for appropriate reheating per container. Once it was time to eat all I had to do was add my sauce to the pasta add in the broccoli and crumble on the bacon. To flex a bit I also topped it with mascarpone cheese, fresh ground pepper, parmesan shavings and fresh basil. So Good!

As you can see I’m set for the next few days. I’m not sure why it took me so long to do meal prep, it has saved me so much time over the week not to mention I’m totally obsessed with these Rubbermaid® Brilliance™ storage containers. You probably need these in your life so use this link to get discounts on both Bertolli and Rubbermaid Brilliance at Walmart.

  • $0.75 off any Bertolli pasta sauce variety at Walmart
  • $2.00 off a single Rubbermaid Brilliance container at Walmart
  • $5.00 off the Rubbermaid Brilliance 10 piece set at Walmart

Click here for more recipe ideas.

RECIPE

5.0 from 1 reviews
Creamy Basil Alfredo Parpardelle
 
Prep time
Cook time
Total time
 
Thick pappardelle noodles covered in a creamy Basil Alfredo Sauce with chicken, bacon, and broccoli.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 8 ounces baby broccoli
  • 4 strips of bacon
  • ¼ teaspoon olive oil
  • 3 garlic cloves, minced
  • 1 (15 oz) jar Bertolli Creamy Alfredo Sauce
  • ½ pound shredded cooked chicken
  • salt and pepper
  • juice of ½ lemon
  • 8 ounces pappardelle pasta
  • Shaved Parmesan, mascarpone, and fresh basil for topping
Instructions
  1. Preheat oven 375 degrees. Place broccoli and bacon on foil lined cookie sheet. Roast until bacon is crispy for approximate 15-20 minutes. Toss broccoli halfway through. Then remove from oven and drain bacon of excess grease.
  2. Add oil and garlic to a small skillet, over medium high heat. Stir until lightly browned, about 2 minutes. Add in Bertolli Basil Alfredo Sauce and shredded chicken and stir. Taste and add salt and pepper as needed. Reduce heat to low.
  3. Cook the pasta according to package directions. Drain, return to the pot, drizzle over lemon juice and toss. Pour the sauce over the pasta stirring, until the pasta and sauce are combined, about 1 minute.
  4. Plate the pasta over the broccoli and top crumbled bacon shaved Parmesan, mascarpone, and fresh chopped basil. Serve hot!
Notes
Chicken should be precooked and shredded.
 

Creamy Basil Alfredo Pappardelle

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serving Size: 4

Creamy Basil Alfredo Pappardelle

Creamy Basil Alfredo Pappardelle - Thick pappardelle noodles covered in a creamy Basil Alfredo Sauce with chicken, bacon, and broccoli.

Ingredients

  • 8 ounces baby broccoli
  • 4 strips of bacon
  • ¼ teaspoon olive oil
  • 3 garlic cloves, minced
  • 1 (15 oz) jar Bertolli Creamy Alfredo Sauce
  • ½ pound shredded cooked chicken
  • salt and pepper
  • juice of ½ lemon
  • 8 ounces pappardelle pasta
  • Shaved Parmesan, mascarpone, and fresh basil for topping

Instructions

  1. Preheat oven 375 degrees. Place broccoli and bacon on foil lined cookie sheet. Roast until bacon is crispy for approximate 15-20 minutes. Toss broccoli halfway through. Then remove from oven and drain bacon of excess grease.
  2. Add oil and garlic to a small skillet, over medium high heat. Stir until lightly browned, about 2 minutes. Add in Bertolli Basil Alfredo Sauce and shredded chicken and stir. Taste and add salt and pepper as needed. Reduce heat to low.
  3. Cook the pasta according to package directions. Drain, return to the pot, drizzle over lemon juice and toss. Pour the sauce over the pasta stirring, until the pasta and sauce are combined, about 1 minute.
  4. Plate the pasta over the broccoli and top crumbled bacon shaved Parmesan, mascarpone, and fresh chopped basil. Serve hot!

Notes

Chicken should be precooked and shredded.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.meikoandthedish.com/creamy-basil-alfredo-pappardelle/