Tagliatelle with Shredded Beets, Sour Cream, and Parsley

Ingredients

• 2 garlic cloves
• 3 cups beets
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter
• 2 tablespoons olive oil
• ½ teaspoon cayenne pepper
• 12 ounces tagliatelle or fettuccine
• + 2 more ingredients
• • 1 8-ounce container sour cream
  • 6 tablespoons parsley

Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice. Meanwhile, cook pasta in large pot of boiling salted ...

View full recipe at Epicurious