Beets with brown butter and poppy seeds [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 206) by Joshua McFadden and Martha Holmberg

  • pecorino Romano cheese
  • beets
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute strozzapreti or busiate for gemelli.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Whipped plain ricotta

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute strozzapreti or busiate for gemelli.

  • erica_e80ss1 on March 12, 2026

    I loved this - the textural component the poppy added was brilliant. I only had parm on hand and was definitely missing the ricotta

  • SheilaS on December 20, 2025

    Surprisingly good! Previous beet pastas I’ve tried have been notable for their shocking pink color but this one brings a lot of flavor, too. As the recipe suggests, browning the butter without burning is key. I kept the heat low and did other things in the kitchen, waiting for that nutty, toasty aroma. It took a while but I didn’t have to hover too much. I used goat cheese for the garnish because I love its tangy flavor with beets and didn’t have the whipped ricotta on hand and it was an excellent choice. I thought the beet greens added a lot and would add another green if I didn’t have them.

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