My favorite new cookbook is The French Market Cookbook by Clotide Dusoulier, who also writes the Chocolate & Zucchini blog. The book caught my eye first because it had vegetarian recipes. I ended up buying it because the recipes are organized by season, resembling the progression of vegetables that I see in my CSA boxes. While I've just had the book since December, so I've just been able to try recipes in the fall and winter section, you can see that I have many things bookmarked to try in the future. I like this cookbook that I gave it to several friends for Christmas. (Buy it. Make the mushroom broth with Parisian gnocchi.)
The book also has a recipe for shockingly pink pasta. It lives up to its name. The following is adapted from that recipe in the book.
I started with an 8 oz beet.
Sadly, I think we won't be seeing beets in the CSA boxes for many months. I saved this beet from some that I bought at the farmers' market a week ago, planning to make this pasta.