Fuchsia bow ties

• 400g “farfalle” (bow-tie pasta)
• 1 onion
• 4 tbsp extra virgin olive oil
• 40g butter
• 2 boiled beetroots, diced
• 1 glass of wine
• Juice of ½ lemon
• 1 glass of cooking cream
• 4 tbsp parmesan, grated
• Salt
• Pepper
• 12 basil leaves

1. Gently heat the oil and butter in a pan. Douse with the wine and add the diced beetroot. Season with salt and pepper to taste.
2. Whiz in a blender together with the cream.
3. Pour the beetroot cream in a pan. Add the lemon juice and simmer over low heat for a few minutes. Stir in the grated parmesan.
4. Meanwhile, cook the pasta al dente. Drain, then toss with the sauce in the pan.
5. Serve in individual plates and sprinkle over some finely sliced basil.