A refreshing recipe for Papardelle pasta with goat’s cheese, beetroot, rocket & pine nuts
Pasta (papardelle,fettuccine or tagliatelle) – enough for 2
2 Tbsp pine nuts
half a red onion, thinly sliced
2 tsp olive oil
250g cooked beetroot, diced
2 Tbsp single cream
100g Goats Cheese (soft rinded)
2 handfuls fresh rocket leaves
salt and freshly ground black pepper
In a dry frying pan, toast the pine nuts over medium heat. Watch them carefully so that they do not burn and shake the pan frequently. When beginning to turn golden brown, remove from heat.
Heat the olive oil in a large saucepan and add the onion. Saute over low heat until the onions are soft but not browning. Add the beetroot and allow to heat for 3 or 4 minutes before stirring in the cream.
In the meantime, cook the pasta according to the package instructions, drain, return to the pot, cover with a lid to keep warm.
When the sauce is heated through, add it to the pasta pot. Slice or crumble the cheese into the pot, add half the rocket leaves and mix well. Test for seasoning and add salt and pepper as necessary
Divide the papardelle pasta among two bowls, then top each with half the remaining rocket and half the toasted pine nuts and serve.
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