Sorghum & Beetroot Pasta with Butter and Parmigiano cheese

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Sorghum & Beetroot Pasta with Butter and Parmigiano cheese

SERVE 2

 

DIRECTIONS 

  1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the pasta and cook according to the package directions.
  2. When the pasta is ready, drain it, mix it the melted butter (or evoo).
  3. Top it with lots of Parmigiano cheese and enjoy!

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  • Arianna Scutiero
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