Ingredients
- 500 g cooked beetroot
- 150 g feta leave some for garnish
- 4 tbsp olive oil
- Juice of a lemon
- 1 tsp chili flakes
- 2 garlic cloves
- 2 tbsp beetroot water
- Salt and pepper
- Crushed pistachios to garnish
- 340 g pasta of your choice
Instructions
- In a large pot, cook the pasta until al dente in salted water according to the instructions on the package.
- While the pasta is cooking, in a food processor add the beetroot, feta, olive oil, lemon juice, garlic, chili flakes and season with salt and pepper. Blitz everything until smooth.
- Drain the pasta and set aside about half a cup of the pasta water.
- Toss the pasta with the beetroot sauce and add some of the reserved pasta water. Toss until the pasta is all covered with the sauce.
- Plate the pasta, sprinkle some crumbled feta cheese and crushed pistachios on top.
Recipe & photos: Yesenia from @Apron&WhiskÂ
