Beetroot, Dill, Linguine

'the fastest dish in the east midlands'

I've just started a new job and not really had time to cook, Monday night I was determined (even in this oppressive heat, my god does the sun not know this is England!) to cook for the household. my mom taught me this recipe and i can't think of anything quicker to make. I'm going to include a recipe for quick pickled beetroot but its a grace note that you don't need in order for this to be an absolutely delicious meal. I make this with fresh pasta because I think it makes a real difference in this one. and if you use fresh pasta i think you could get this done in less then ten minuets.

Ingredients.

Beetroot (the vacuum packed pre cooked kind)

Dill (A bunch)

Red chili (not a spicy one you want it to be barely perceptible, a roast chili might be nice, not tried it)

Garlic (3 cloves)

Fresh long pasta (linguine or tagliatelle)

Olive oil

Quick pickled Beetroot (recipe here when I get to it)

1. Blend your beetroot, dill, garlic, chili and olive oil, season the mixture well with salt and pepper.

2. Cook the pasta one minute less than packet directions and do a bad job of draining it.

3. Put the pasta and the sauce back in the pan together and heat through for a few minuets. Y

Serve this on its own or topped with crumbled goats cheese (or fetta) and a scattering of chili and scallions.

Comments

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