Beetroot and feta pasta
All you need for this is a blender, smoothie maker or food processor – and the only cooking is for the pasta. This tastes delicious, but my goodness, the colour!
Ingredients
- 500g/1lb 2oz pasta
- 200g/7oz feta cheese
- 20g/¾oz fresh dill, finely chopped
- 1 tbsp lemon juice (out of a bottle or fresh)
- extra olive oil, for drizzling
For the sauce
- 600g/1lb 5oz cooked beetroot, drained
- 100ml/3½fl oz olive oil
- 1 tsp fine salt
- 4 garlic cloves, finely chopped
- 1 large red chilli (with or without seeds)
Method
-
Cook the pasta following the instructions on the packet.
-
Meanwhile make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Blend to a smooth paste. Put half of the sauce into a small zip-lock freezer bag, seal and freeze – now you have another batch of the sauce ready for another meal.
-
Crumble the feta cheese into a bowl, add the chopped dill, then drizzle over the lemon juice and mix.
-
Once the pasta is cooked to your liking, drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through. Tip out on to a serving dish and sprinkle over all the feta and dill mixture.
-
Drizzle with a little extra olive oil for good measure before serving. Drizzle with a little extra olive oil for good measure before serving.
Comments (0)