Saffron Linguini With Herb-Roasted Beets and Goat Cheese | Oregonian Recipes
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Ingredients
- 3/4 pound small red beets, scrubbed
- 1/4 cup extra-virgin olive oil
- 1 bay leaf
- 4 sprigs fresh thyme
- 4 cloves garlic, peeled
- 6 peppercorns
- 1 generous pinch saffron
- 3/4 cup hot water
- 1/2 cup thinly sliced shallots
- 1 tablespoon minced fresh thyme
- Salt and freshly ground black pepper
- 8 ounces dried linguini
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/3 cup finely chopped fresh Italian (flat-leaf) parsley
- Zest of 1/2 lemon
- 4 ounces goat cheese, crumbled
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