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Summer Beet Pasta
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Summer Beet Pasta

Summer Beet Pasta

with Marinated Goat Cheese and Arugula

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
Milk
Sulphites
Tree nuts

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

Preparation Time35 minutes
DifficultyEasy

Ingredients

/ serving 2 people

170 g

Fusilli

(Contains Wheat)

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

(Contains Milk)

2 tbsp

Balsamic Vinegar

(Contains Sulphites)

28 g

Walnuts, chopped

(Contains Tree nuts)

Not included in your delivery

Salt*

Oil*

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Nutrition Values

Energy (kJ)0 kJ
Calories580 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate92 g
Sugar17 g
Dietary Fiber9 g
Protein17 g
Cholesterol8 mg
Sodium271 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Grater
Garlic Press
Measuring Spoons
Whisk
Large Non-Stick Pan
Measuring Cups
Strainer

Instructions

1 PREP
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 MARINATE GOAT CHEESE
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 TOAST WALNUTS
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 MAKE SAUCE
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 FINISH SAUCE
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 FINISH AND SERVE
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.

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