400 g of short pasta: fusilli, penne, orechiette...2 small raw beets2 purple carrots2 yellow carrots3 yellow zucchinis2 spring onions3 tablespoons of balsamic cranberry balsamic3 tablespoons lemon oil3 tablespoons olive oil, fruity greensalt
Rinse beets and carrots, peel them and put their skins in a large pot. Add a lot of water and bring to the boil. Salt and plunge the pasta into it. Cook it al'dente.
Cut the beets into sticks and the carrots and courgettes into thin slices.
Drain the pasta and put it in a deep dish. Sprinkle with cranberry balsamic and oil and mix for a long time, until the pasta is slightly warm. Add the raw vegetables to the pasta and mix one last time.
Serve warm or at room temperature. You can prepare the pasta a few hours before serving.
Recipe by Elisabeth Scotto & photo by Edouard Sicot
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