Beet and Tarragon Fusilli
Yes, this dinner is pink! And I'm sure you'll agree that the flavours of beets, horseradish and tarragon are a natural marriage'but the leek and Swiss chard take this dish to a whole other level.
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 small leek ((the white part only), thinly sliced)
- 2 stalks Swiss chard (with leaves, thinly sliced)
- 1 cup beets (boiled and diced)
- 1 tbsp bottled horseradish
- 2 tbsp red wine vinegar
- 2 cups cooked fusilli (corkscrew) pasta
- 1/2 cup low-fat ricotta cheese
- 1 tbsp fresh tarragon (chopped (if using dried, use half the amount))
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