Tagliatelle with Shredded Beets, Sour Cream, and Parsley

Ingredients

• 3 cups coarsely beets packed grated uncooked peeled () ( 3 large)
• 1 tablespoon butter 
• 0.5 teaspoon cayenne pepper 
• 2  garlic cloves minced
• 2 tablespoons juice of lemon fresh
• 2 tablespoons olive oil 
• 6 tablespoons parsley fresh italian divided chopped
• 8 ounce cup heavy whipping cream sour
• 12 ounces tagliatelle 

Equipment

• bowl
• frying pan
• pot

Directions

1. Melt butter with oil in large nonstick skillet over medium heat.
2. Add garlic; stir until pale golden, about 1 minute.
3. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
4. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
5. Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper.
6. Transfer pasta to bowl.
7. Sprinkle with remaining 2 tablespoons parsley and serve.