This vibrant Beetroot, Feta and Dill Linguine has been inspired by the Italian region of Veneto, where beetroot is often added to dishes to create a striking pink hue. Impress your dinner guests with this tasty dish at your next get together!
Beetroot, Feta and Dill Linguine
Cooking Time
15 mins
Servings
2
Method:
- In a blender or food processor, add the beetroot, mascarpone, garlic, Napolina Extra Virgin Olive Oil, lemon juice and salt and pepper to your liking and blitz until smooth!
- Empty the sauce into a pan, adding a ladle of pasta water, then mix well and cook on a medium to low heat, gently for a few minutes.
- Then, toss in the cooked Napolina Linguine and fold in gently into the sauce.
- In a separate frying pan, toast the pine nuts for a few minutes then serve up into two bowls.
- Crumble the feta over the pasta and topping with fresh dill and the toasted pine nuts and enjoy!
Ingredients
- 160g Napolina Linguine, cooked as per packet instructions
- 2 tbsp Napolina Extra Virgin Olive Oil
- 2 medium-sized cooked beetroots, cut into quarters
- 2 cloves of garlic
- 120g mascarpone
- 1 tsp lemon zest
- ½ lemon, juiced
Sea salt and pepper to taste - Handful of fresh dill, chopped
- 60g feta cheese
- Handful of pine nuts, toasted
*To serve 4, simply double the measures of each ingredient!
Video Instructions:
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