Beetroot and feta linguine

Very easy and modern dish, tastes and looks amazing!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a large pot of water and salt it to taste for cooking the pasta.

Step 2

In a food processor add the drained cooked beetroot, olive oil, garlic, chilli and salt, and blend it to a smooth paste. Put it to the side.

Step 3

Add the linguine to the pot of boiling salted water and cook it on a rolling boil until almost al dente (following the instructions on the packet, less 1 1/2 minutes).

Step 4

While the pasta cooks, crumble the feta into a small bowl, add the chopped fresh dill and lemon juice. Mix it carefully so feta keeps its consistency.

Step 5

When the pasta reach the desired cooking point (1 1/2 minutes less than cooking instructions on the packet), add 3 tbsp of the cooking water into the beetroot sauce, then drain the pasta, and return it to the drained pot.

Step 6

Add the sauce to the pot and heat together with the pasta at medium low heat, tossing it so the sauce fully coats all surfaces of the linguine. Cook until pasta is al dente (about 1 to 2 minutes).

Step 7

Plate the pasta, top it with the feta mix, drizzle the extra virgin olive oil on top, and serve right away.