Description
The beets are bangin’ in this eye-catching dish. Highly nutritious, beetroots are an awesome addition to any pasta meal, including this beauty!
Ingredients
- 7 ounces, weight Pasta
- ⅓ cups Walnuts
- 1 Onion, Diced
- 1 clove Garlic, Diced
- 1 Tablespoon Olive Oil
- 2 teaspoons Sage, Fresh If Possible (or Rosemary)
- Salt And Pepper, to taste
- 1 Large Cooked Beet, Or A Few Small Ones (I Used Store-bought)
- 1 Tablespoon White Wine Vinegar
- ¼ cups Beet Juice, To Color Pasta Purple (optional, But Awesome)
- 1-⅞ ounces, weight Arugula
- ½ cups Feta Cheese
- 1 Lemon, Sliced
Preparation
Cook pasta according to package directions.
Roast the walnuts in a large dry pan on medium heat for a couple of minutes.
Put walnuts in a small side bowl and add onion and garlic to the pan with olive oil on low to medium heat. After 2 minutes, season with sage, salt and pepper.
Open the packaged beet(s) and pour excess liquid into the pan. It should just be a few drops. Cut beet(s) into small cubes and add to the pan. Add white wine vinegar.
When pasta is ready, drain with a colander and collect about 1/2 cup (100 ml) pasta water. Add both pasta and water to the pan. If using beet juice, add it to the mix. Stir and simmer for about 6 minutes. Taste and adjust seasoning.
While it’s simmering, wash and roughly cut the arugula. Garnish pasta with arugula, feta, walnuts and lemon. Enjoy!
