Ingredients for Beet Linguine:

10 oz. Flour, plus more for sprinkling

5 Egg yolks

1 Egg

4 T. Beet puree

1 tsp. Salt

Ingredients for Sage Pesto:

1 C. Fresh sage

¼ C. Fresh basil

1 Garlic clove, peeled and minced

½ C. Parmesan cheese, shredded

½ tsp. Salt, plus 1 T. for salting pasta water

1/8 tsp. Nutmeg

½ C. Olive oil 

Toppings: 

½ lb. Prosciutto, sliced

1/8 C. Hazelnuts, crushed

Fresh sage leaves

Parmesan, grated or shaved

Directions:

Mound flour on a clean surface and make a well in the middle of the flour. Add egg yolks, egg, beet puree, and salt to the well, whisk with a fork until blended and smooth. Work flour into egg mixture in increments. Once most of the flour is mixed in, use your hands to knead into a slightly tacky dough. (Add 1 T. of flour at a time as needed). Sprinkle dough ball with flour and wrap with plastic wrap. Let rest for 30 minutes. While dough is resting, place pesto ingredients in a food processor and blend until smooth. Set aside. Separate dough in quarters. Flatten it using hands and liberally sprinkle with flour before putting into past maker for further flattening and cutting. Toss pasta in flour, drape to dry making sure pasta noodles are not touching. Dry for 30 minutes before cooking. Bring a large pot of salted water to boil, cook pasta for 2-3 minutes or until al dente. Drain pasta in large bowl, add pesto. Toss with spoon to coat noodles. Place noodles in serving bowl, top with toppings and serve. Buon appetito!

For more delicious recipe ideas, visit americanlifestylemag.com/bites.