Ever since the Fresh Beet Pasta was such a hit, I’ve been dreaming of ways I could replicate that gorgeous magenta color in another form…
…a roll – a cannelloni –
and with tarragon – and chèvre –
Oh, my good god!
It made the list!
And it’s just so incredibly beautiful.
Chicken Tarragon Chèvre Beet Cannelloni
Fresh Beet Pasta (rolled out into four long strips – NOT cut into linguine)
10 oz. chèvre goat cheese
1/4 tsp. black pepper, fresh ground
juice and zest of 1 lemon
1/2 lb. cooked chicken breast, shredded
3 Tbs. fresh tarragon, minced
extra virgin olive oil
Preheat oven to 350 degrees.
Whip together the goat cheese, black pepper, lemon zest and juice.
Divide into fourths and spread on the short end of each strip of Fresh Beet Pasta
Sprinkle with 1/4 of the chicken and tarragon.
Repeat with remaining ingredients.
Layer into a baking dish and drizzle with plenty of olive oil for baking.
Bake about 25-30 minutes.
You may also create a lemon tarragon béchamel sauce, if desired, and drizzle over the cannelloni before baking.
THAT’s pretty amazing too!