Spaghetti garlic oil and beetroot

Procedure

To prepare spaghetti garlic, oil and beetroot you have to clean the turnips, wash them carefully under running water and boil them in plenty of acidulated water with a little lemon juice. When the turnips are tender, put them in the glass of the pimer with one or two tablespoons of the cooking water and blend them until you get a smooth and homogeneous cream.

Keep the cooking water because you will need it to boil the pasta. While the cook turnips, clean the garlic and chop it (or you can leave it whole, crush it slightly and then remove it after cooking, If you prefer), red pepper cut in slices (if you choose to remove the seeds, all or part, or leave them for a first dish more spicy).

Put plenty of extra virgin olive oil in a frying pan, add garlic and chilli and heat over low heat, until the garlic is slightly golden and does not give off a good scent. Add the mashed turnips, fire off, and add salt. Toast hazelnuts and chop coarsely.

Boil the pasta in the cooking water of the turnips, adding a little water if necessary and salting it. Drain the pasta al dente and toss in pan with the sauce of beetroot and, If necessary, some of the cooking water. Serve spaghetti garlic, oil and red turnips garnishes garnishes with toasted hazelnuts and with a little' salted ricotta or seasoned pecorino cheese Dop grated. Bon appétit!