Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Beetroot Pasta
Cooked beetroot blitzed with garlic, chilli and oil, which takes about a minute. Goat's cheese and toasted pumpkin seeds cut through the sweetness.
Caitlin Fitzpatrick
Feeds: 2
15-20 minutes
Ingredients
- 300g northern pasta co gigli
-
250g cooked beetroot
-
2 garlic cloves, sliced
-
1 red chilli, finely diced
-
75ml oil
- To serve
-
50g pumpkin seeds
-
1tbsp oil
-
1 large beetroot, thinly sliced
-
Smoked mackerel (optional)
-
Goats cheese
Gigli
From: £4.95
Method
1
In a small blender, add the beetroot, garlic, chilli and oil. Season to taste and blend until smooth Cook your pasta according to the directions on the packet In 1 tbsp oil, fry your pumpkin seeds until they start to pop, then remove from the pan and season well with flakey salt Once your pasta is cooked, add it to the pan, and stir through the beetroot sauce Simmer on low until warmed through and thoroughly combined. Stir through half of your toasted pumpkin seeds and sliced beetroot 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 Season well with a good grind of pepper and enjoy
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