Cold pasta

We don’t have pasta super-often in comparison with near-daily rice, and so this dish ended up looking pretty fancy with all CSA basket veggies.

First, Yusuke sautéed chopped beets and their greens in olive oil and fresh garlic. The beets were not the stereotypical red/purple that we would expect, but were rather more orange and especially crunchy.

Next, he sliced gorgeous deep purple onions and soaked them in water to reduce bitterness.

After draining the onions, he mixed them with the beets and fresh basil and added balsamic vinegar, soba sauce, and lime juice.

It was all served over the room-temperature pasta, spaghettini to be precise. Most tasty for summer.

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