Beetroot Tagliatelle With Kalettes, Garlic And Cream Recipe | olivemagazine

Ingredients

• 160g cooked beetroot (buy vac-packed, not in vinegar, or cook your own)
• 400g khorasan flour plus extra for dusting and rolling
• 2 eggs
• 400g flower sprouts (Kalettes) ends trimmed and halved through the root
• 35g walnuts toasted and chopped
• olive oil
• 3 cloves garlic thinly sliced
• 8 anchovy fillets finely chopped
• 150ml double cream
• ½ juiced lemon to taste
• 25g parmesan grated, plus extra shavings to garnish