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The beets are bangin’ in this eye-catching dish. Highly nutritious, beetroots are an awesome addition to any pasta meal, including this beauty!
Cook pasta according to package directions.
Roast the walnuts in a large dry pan on medium heat for a couple of minutes.
Put walnuts in a small side bowl and add onion and garlic to the pan with olive oil on low to medium heat. After 2 minutes, season with sage, salt and pepper.
Open the packaged beet(s) and pour excess liquid into the pan. It should just be a few drops. Cut beet(s) into small cubes and add to the pan. Add white wine vinegar.
When pasta is ready, drain with a colander and collect about 1/2 cup (100 ml) pasta water. Add both pasta and water to the pan. If using beet juice, add it to the mix. Stir and simmer for about 6 minutes. Taste and adjust seasoning.
While it’s simmering, wash and roughly cut the arugula. Garnish pasta with arugula, feta, walnuts and lemon. Enjoy!
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