Beetroot Pasta with Feta and Hazelnuts
Beetroot creates the most vibrant pink colour for this pasta sauce. Salty feta balances out the sweetness and the hazelnuts give a wonderful crunch. Pistcahios
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cherrypick.co.
Cooking tools:
- Skillet
- Stove
- Pot
- Colander
- Blender
- Chef's knife
- Cutting board
- Microplane
- Citrus press
- Measuring cup
- Pepper mill
- Spoon
- Plate
Ingredients
- 1 Lemon, zest and juice
- 50g Hazelnuts, toasted and roughly chopped
- 500g Cooked Beetroot
- 200g Feta, crumbled
- 4 tbsp Extra Virgin Olive Oil
- 1/2 tsp Chilli Flakes
- 80g Rocket Salad
- 4 Garlic Cloves, peeled
- 400g Pasta
- Maldon Salt, to taste
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