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Pasta with goat's cheese, rocket and beetroot
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Serves: 2
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
Typical values per serving:
Energy |
3004.112kJ 718kcals |
---|---|
Fat | 31.4g |
Saturated Fat | 12g |
Carbohydrate | 79.4g |
Sugars | 15.7g |
Salt | 1.1g |
Champteloup Sauvignon Blanc
This recipe was first published in Thu Mar 24 11:53:00 GMT 2011.
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