beetroot pasta

Spaghetti with beetroot pesto

Serves 4


Cook spaghetti or soba noodles in a pot of boiling salted water. Cook for 4 minutes until tender to the bite. Drain. Keep warm.

Make pesto, in a food processor or blender combine the beetroot, basil leaves, walnuts, garlic and season to taste with salt and freshly ground black pepper. Drizzle in olive oil to emulsify.

Beat the goats cheese in a bowl to a cream paste. Spread a small spoonful on each plate. Top with a spoonful of beetroot pesto.

Use a fork to twirl a nest of hot noodles and nestle on top of the cheese and beetroot pesto. Serve warm accompanied with extra basil leaves.