Beetroot Pasta with Feta and Hazelnuts
5m
prep time
15m
total time
Easy
level
10
ingredients
Beetroot creates the most vibrant pink colour for this pasta sauce. Salty feta balances out the sweetness and the hazelnuts give a wonderful crunch. Pistcahios or walnuts would work well too. Just make sure you aren't wearing a white t-shirt while eating this!
Method
Based on 4 servings, adjust as needed.
Step 1
Heat a frying pan on medium and add the hazelnuts. Toast for a few minutes until golden. Remove from the pan and roughly chop them if using whole hazelnuts. Set aside for later.
Step 2
Bring a large pot of water to the boil and season well with salt. Tip in your pasta and cook according to the instructions on the packet.
Step 3
To a blender, add the cooked beetroot with its juices, olive oil, chilli flakes, garlic cloves, lemon zest and most of the juice, salt, pepper and blend until smooth.
Step 4
Drain the pasta, reserving a cup of pasta water. Return the pasta to its pot on a low heat and stir through the vibrant pink sauce. Keep on a low heat to gently warm through. Add a splash of pasta water to loosen the sauce if necessary.
Step 5
Dish up the pink pasta onto plates, topping with a generous crumble of feta, a handful of hazelnuts an extra drizzle of olive oil and a few cracks of black pepper.
- Ingredients
- Based on 4 servings
-
400g Pasta 1 x Sainsbury's Linguine Pasta 500g -
80g Rocket Salad 1 x Sainsbury's Spinach Watercress & Rocket 100g -
4 Garlic Cloves, peeled 1 x Sainsbury's Garlic -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
1 Lemon, zest and juice 1 x Sainsbury's Lemons -
50g Hazelnuts, toasted and roughly chopped 1 x Sainsbury's Roasted Chopped Hazelnuts 100g -
500g Cooked Beetroot 2 x Sainsbury's Beetroot Vacuum Pack 250g -
200g Feta, crumbled 1 x Sainsbury's Greek Feta Cheese 200g -
4 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 500ml -
0.5 tsp Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g
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