Beetroot Pasta with Feta and Hazelnuts
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
-
80g Rocket Salad 1x Sainsbury's Spinach, Watercress & Rocket Salad 80g -
4 Garlic Cloves, peeled 1x Sainsbury's Garlic -
50g Hazelnuts, toasted and roughly chopped 1x Sainsbury's Roasted Chopped Hazelnuts 100g -
400g Pasta 1x Sainsbury's Linguine Pasta 500g -
500g Cooked Beetroot 2x Sainsbury's Beetroot Vacuum Pack 250g -
200g Feta, crumbled 1x Sainsbury's Greek Feta Cheese 200g -
1 Lemon, zest and juice 1x Sainsbury's Lemons -
0.5 tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
4 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g