Pink Pasta
🌿 Hello, lovelies and welcome to
the Recipe Club!
I think you will all love this one so much. Very summery, absolutely stunning - both visually and on the tastebuds - and is a total showstopper if you’re hosting a supper club with your friends!
So get your favourite playlist on, and let’s get cooking!
Servings: 4
Ingredients
🍝Pasta
200g washed beetroot
2 shallots
3 garlic cloves
400g rigatoni
150g soft goats cheese
Olive oil
Juice of 2 lemons
Salt and pepper
🌱Garnish
Zest of 1 lemon
20g feta cheese
Basil leaves
5 sugarsnap peas
Pink radishes
Viola flowers
👩‍🍳 First Things First: Mis en place
A French term for everything in its place - in other words, organise all of your ingredients to ensure an efficient process while we cook something delicious!
🍝Pasta
Preheat your oven to 180°C
Peel your beetroot and cut into 1.5” chunks, drizzle with olive oil and salt, then pop them on a roasting pan and bake for 50 minutes, or until soft.
Using a splash of olive oil in a pan, and then add your chopped garlic and shallots and cook them until they’re soft, then add the lemon juice, a little at a time, until it’s all gone and fully incorporated into our shallots and garlic.
Once the beetroot is cooked, place it into a food processor along with our shallots and garlic, then pop in the goats cheese as well, season with salt and pepper to your taste.
Get a pan of water to a rolling boil, salt generously, then cook your pasta according to the packet instructions and strain, then mix your pasta in with your yummy sauce.
Once you’ve dished your pasta up, crumb on your cheese and assemble your other garnish items into a pattern and style you love, and enjoy!
Thanks for cooking with me, I hope this yummy and vibrant pasta
dish brings as much joy to your table as it does to ours.
Happy cooking!
Emily x 🍞✨