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Bowties with roasted beetroot
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Vibrant vegetarian pasta with roasted beetroot and tangy feta.
Ingredients:
  • 750g fresh baby beetroot, trimmed
  • 56.88 gm extra virgin olive oil
  • 500g Bowties pasta
  • 200g feta, crumbled
  • 20.00 ml lemon thyme leaves
  • 2 lemons, rind finely grated, juiced
  • 125.00 ml pine nuts, toasted
Instructions:
  • Preheat your oven to 200ºC. Line a baking tray with parchment paper. Wash the beetroot, cut into wedges, and arrange on the tray. Drizzle with half of the oil. Roast for 40-45 minutes until tender.
  • Boil pasta in generously salted water as per packet instructions until tender. Save 2 tablespoons of cooking water before draining pasta. Combine pasta and reserved water back in the saucepan.
  • Toss feta, lemon thyme, lemon rind, 1/4 cup lemon juice, pine nuts, remaining oil, salt, and pepper with the pasta over low heat until well combined. Serve in bowls topped with beetroot.

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