Tuesday, May 20, 2014

Pink Pasta

There is no end to the rain, the plants like it, the rhubarb decided to be the blooming variety in all its splendor, something I never experienced until now. Unfortunately, blooming rhubarb stalks are hollow. There goes the rhubarb cake. Today, I explored smartphones, smartphone plans, smartphone plans on the go, mobile hotspots, mobile broadband, and again feel like I don’t need a smartphone, but it would be nice. It is just too expensive if you rarely use the phone and rarely are on the road to use cellular based internet.

Oh well.

At least this pink pasta is a winner. I’ve been making in several days in a row. So simple, beautiful and tasty.


Pink pasta (1 serving)

  • 1 small beet (size of a lemon), peeled, diced in 1/2 inch dice
  • 1/2 cup of hot water (more if needed)
  • 1/2 teaspoon bouillon
  • handful of small pasta (1/4 cup)
  • 1/4 cup frozen corn
  • 1/4 cup beans (like cannellini or kidney beans)

In a bottom heavy small pot, pour the water, dice the beet and add the bouillon. Stir, add the rest of the ingredients. Bring to a boil, turn down the heat, and simmer on low-medium with closed lid for about 15 min. The beet will still have a bit of a bite and the pasta is cooked. Serve with some crème fraiche or sour cream.

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