Recipe & photography by Anna Colwell
Ingredients
- 250g cooked beetroot
- 2 garlic cloves, sliced
- 1 red chilli, finely diced
- 75ml oil
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300g northern pasta co gigli
To serve:
- 50g pumpkin seeds
- 1tbsp oil
- 1 large beetroot, thinly sliced
- Smoked mackerel (optional)
- Goats cheese
Method
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In a small blender, add the beetroot, garlic, chilli and oil. Season to taste and blend until smooth
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Cook your pasta according to the directions on the packet
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In 1 tbsp oil, fry your pumpkin seeds until they start to pop, then remove from the pan and season well with flakey salt
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Once your pasta is cooked, add it to the pan, and stir through the beetroot sauce
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Simmer on low until warmed through and thoroughly combined. Stir through half of your toasted pumpkin seeds and sliced beetroot
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To serve, spoon the pink saucy pasta into bowls, top with some smoked mackerel (if using), goats cheese, and the remaining beetroot slices and pumpkin seeds
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Season well with a good grind of pepper and enjoy
