Beet-Dressed Pasta with Golden Raisins and Poppy Seeds
¼ cup (35 g) golden raisins
Juice of ½ lemon (0.75 fl oz | 22 ml)
2 steam-roasted beets (1 lb | 455 g)
¼ cup (60 ml) olive oil
Salt and freshly ground black pepper
1 lb (455 g) small pasta (bow ties, orecchiette or penne)
1 Tbsp (10 g) poppy seeds
Soak the golden raisins in ½ cup hot water with a squeeze of lemon for 10 minutes or until they are plump. Strain the raisins, saving the water.
In a food processor, purée the beets with the olive oil, raisin water and a good pinch of salt and pepper until very smooth. If you like dairy, toss in a glug of cream.
Boil the pasta in well-salted water and drain. Toss the pasta with the beet purée (to warm and coat), soaked raisins and poppy seeds. Transfer to a serving platter or individual bowls. Drizzle with additional olive oil.