Pasta with goat's cheese, rocket and beetroot

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes 50 minutes

Serves: 2

Ingredients

1 bunch beetroot, scrubbed and trimmed

2 tbsp olive oil

2 shallots, thinly sliced

250g fresh penne pasta

1 tbsp Acetum Aceto Balsamico di Modena (balsamic vinegar)

100g Waitrose Chevre Blanc French Goat’s Cheese, cubed

50g bag wild rocket

Method

  1. Preheat the oven to 200ºC, gas mark 6.
  2. Roll the beetroot in 1 tsp of the oil, season and place in a small roasting tin. Cook for 30-35 minutes until tender. Halfway through cooking, scatter over the shallots then return to the oven.
  3. Cook the pasta in a large pan of boiling water for 4-5 minutes until just tender. Drain and return to the pan.
  4. While the pasta is cooking, whisk together the remaining olive oil with the vinegar and seasoning to make a dressing.
  5. Remove the beetroot mixture from the oven and cut the beetroot into fat matchsticks.
  6. Toss the pasta with the dressing along with the goat’s cheese and rocket.
  7. Add the beetroot mixture and stir gently, but don’t over-mix or the beetroot colour will run through the pasta. Serve in warmed bowls.