INGREDIENTS
1
Basil or chives, Fresh
1
Beet, medium-sized
1
Beet puree
1 clove
Garlic
1/4 tsp
Herb
1
Shallot
1/2 cup
Vegetable stock
1 tsp
Balsamic vinegar
1
For the sauce
1
For the pasta
1/2 tbsp
Flour
1 tsp
Salt
1
Salt and pepper
2 3/4 tbsp
Olive oil
1/4 cup
White wine
1/3 cup
Water