Serves: 4
You’ll need:
280g Reginette pasta
4 shallots
2 cloves garlic
1 pack cooked beetroot
2 tsp olive oil
200ml low fat sour cream
2 large handfuls Fresh & Naked rocket
Small bunch chives, finely chopped
Salt and pepper
What next?
1 Boil a kettle of water, pour into a large saucepan and bring back to the boil. Cook the pasta according to the pack instructions.
2 While the pasta is cooking roughly chop the shallots, garlic and beetroot. Heat the oil in a saucepan and sauté the shallots for 5-6 minutes until they start to soften. Add the garlic and cook for another 2 minutes.
3 Take off the heat and add the beetroot and sour cream to the pan. Blend the mixture using a hand blender or food processor to a coarse sauce. Taste and season well with salt and black pepper.
4 Once the pasta is cooked, drain and return to the pan. Pour the warm sauce over the pasta and toss to coat the pasta well. In a separate bowl dress the rocket with a little oil or your favourite dressing (optional).
5 Scatter a little rocket over each plate then top with the beetrooty pasta. Drizzle over any sauce left in the pan and sprinkle over the chives. Top with the remaining rocket and a few shavings of parmesan (optional).
To serve: Your favourite salad dressing or a drizzle of oil and parmesan shavings.
For more recipes visit: freshandnaked.co.uk | Download PDF
