Tagliatelle with shredded beets, sour cream, and parsley from The Bon Appétit Fast Easy Fresh Cookbook (page 217) by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about this recipe

  • cassiemcgannon on October 18, 2012

    I substituted yoghurt for sour cream, and added some horseradish and goat's cheese, which gave it an extra dimension - it was a bit one-note otherwise. Came out a bit spicy - next time I'll go easier on the cayenne and/or horseradish. Would be good with dill, too.

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