Earthy beetroot and salty feta cheese is the perfect combination. Make this beetroot, pesto and feta pasta recipe for a quick and easy mid-week meal. The only fresh ingredients needed are beetroot and onion.
Serves 2
Ingredients
- Saffron, a large pinch
- Pasta 225g
- Olive oil, 2 tbsp
- Onion 1 large, thinly sliced
- Cooked beetroot 150g, cut into small cubes
- Salt and pepper
- Green pesto 4 tbsp
- Feta cheese 100g, crumbled
- Balsamic vinegar 2 tbsp
Method
Step 1
Place the saffron in a small dish with 3tbsp boiling water and leave to infuse. Bring the pasta to the boil in a saucepan.
Step 2
While the pasta is cooking, heat the olive oil in a frying pan and sauté the onions until they are softened. Add the beetroot and balsamic vinegar to warm through. Season well.
Step 3
Drain the pasta. With the drained pasta in the saucepan, stir in the saffron water, green pesto and feta.
Step 4
Make this beetroot, pesto and feta pasta recipe, and serve with the warm beetroot mixture over the top of the pasta.
Just made this lovely recipe, enjoyed it. Doesn’t use much energy too!