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Summer Beet Pasta

Summer Beet Pasta

with Marinated Goat Cheese and Arugula

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This vibrante pasta is full of incredible flavours! Grated beets, create a bright and colourful eating experience. Paired with soft marinated goat cheese and tart arugula, dinner tonight is clean, simple and delightful!

Tags:Veggie
Allergens:Wheat/BléMilk/LaitSulphites/SulfiteTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g

Fusilli

(ContainsWheat/Blé)

250 g

Pre-Cooked Beets

10 g

Garlic

56 g

Onion, chopped

10 g

Chives

10 g

Rosemary

56 g

Baby Arugula

56 g

Goat Cheese

(ContainsMilk/Lait)

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

Not included in your delivery

Salt*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories580 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate92 g
Sugar17 g
Dietary Fiber9 g
Protein17 g
Cholesterol8 mg
Sodium271 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Grater
Garlic Press
Measuring Spoons
Whisk
Large Non-Stick Pan
Measuring Cups
Strainer
Instructionsarrow up iconarrow up icon
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1

When cooking the pasta, starch is released into the water; that starchy pasta water helps to thicken this sauce, without adding extra ingredients!

Wash and dry all produce.* Bring a large pot of salted water to a boil. Mince or grate the garlic. Strip a few rosemary leaves from the stems and finely chop 1 tbsp. Finely chop the chives. Roughly chop the arugula. Wearing kitchen gloves (if you have them, so you don't stain your hands), grate the beets.

2

Meanwhile, add the fusilli to the boiling water and cook until tender, 10-12 min. In a medium bowl, whisk together half the chives, half the rosemary, 1 tbsp vinegar and 1 tbsp oil. Season with salt and pepper. Add the goat cheese and gently stir to coat. Set aside.

3

Heat a large non-stick pan over medium heat. Add the walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer walnuts to a plate and set aside.

4

Add a drizzle of oil to the same pan, then the onions, garlic and remaining rosemary. Cook, stirring occasionally, until the onions soften, 3-4 min. Meanwhile, when the pasta is tender, reserve 1/2 cup pasta water, then drain the pasta and set aside.

5

Add beets, fusilli, remaining vinegar and reserved pasta water to the onion-rosemary mixture. Cook, stirring, until the sauce is warmed through and coats the pasta, 1-2 min. Remove the pan from the heat and add the arugula. Stir until wilted, 1-2 min.

6

Divide the pasta between bowls. Spoon over the marinated goat cheese. Drizzle over the remaining herb oil, then sprinkle over the walnuts and remaining chives.