Beetroot and Feta Pasta
This pink pasta number is both beautiful and, if I’m honest, a little jarring, but I promise you that it’s delicious! The tangy, saltiness of the feta tames the earthy sweetness of the beetroot, making for a tasty, balanced sauce. I don’t normally like beetroot because of said earthy sweetness, but I’m a fan of this dish. So if you hate beetroot, you may still love this one.
- Prep Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 1x
Ingredients
Scale
- 500 g dried pasta
- 600 g cooked beetroot (with its juices), quartered
- 200 g feta, reserving a little for garnishing
- 2 garlic cloves, roughly chopped
- 1 lemon, juice only
- 1 red chilli, optional
- 4 tbsps good-quality extra-virgin olive oil
- 25 g fresh basil
- 1 small handful pistachios, roughly chopped
Instructions
- Bring a large pot of water to the boil. Season generously with salt (the water should be sea-level salty). Cook the pasta according to the package instructions until al dente.
- Meanwhile, place the beetroot (with its juices), feta, garlic, lemon juice, red chilli and olive oil in a high-powered blender. Season generously with salt and pepper and blitz until smooth.
- Drain the pasta, reserving two ladlefuls of the pasta cooking water. Pour the sauce into the pasta with a ladleful of pasta water. Toss until the sauce nicely coats the pasta, adding more pasta water as necessary.
- Stir in the basil then divide the pasta between bowls. Top with the reserved feta and chopped pistachios then serve and enjoy.
Find it online: https://zenaskitchen.com/beetroot-and-feta-pasta/