Penne with Beet and Gin

For the penne with beet and gin, cook the penne in plenty of salted water until al dente.

Drain and set aside, reserving some pasta water. Boil the beet until soft, peel and cut into small cubes. Peel and finely chop the shallots.

Heat 4 tablespoons of oil in a pan and sauté the beets and shallots. Deglaze with gin, add cream cheese, penne and the pasta water. Stir briefly, season with salt and pepper.

Garnish the penne with beet and gin with fresh herbs or beet leaves.

Preparation Tip:

Serve the penne with beet and gin with green salad.

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