Ingredients
- 15 g olive oil
- 80 g brown onion
- 150 g cooked beetroot
- ½ tsp dried chilli flakes
- 25 g freshly squeezed lemon juice
- 25 g shelled walnuts
- 2 tsp fine sea salt
- 1000 g water
- 150 g rigatoni pasta
- 200 g feta cheese
- 5 sprigs fresh dill
- 10 halved walnuts
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