A vibrant, fun, and slightly ridiculous pasta recipe. Beetroot puree is tossed with tubes of semolina pasta, turning it shockingly pink. Poppy seeds, blood orange, lemon zest, mint and ricotta round out the flavours of this dish. Perfect for any hungry soul looking for a little colour in their life!
Pasta of your choice
1 x large beetroot
Fresh mint leaves, thinly sliced
Extra virgin olive oil
1 x blood orange
Juice and zest of half a lemon
Freshly ground black pepper
Clean and remove any grit from the beetroot. Pop the beetroot in a pot of water, bring the water to the boil and reduce to simmer. Place the lid on the pot and allow the beetroot to cook until tender, approx. 35-40 minutes.
Once the beetroot is tender, remove from the water and allow to cool. When cool enough to handle, roughly chop and place in the bowl of a food processor. Add about 1-2 tablespoons of olive oil, a generous pinch of sea salt, and the lemon juice. Process until smooth. Season to taste. Set aside.
In a saucepan of boiling salted water cook the pasta of your choice until al dente.
While the pasta is cooking, prepare the oranges by cutting them into segments – reserve any juice that might squeeze out from the oranges. Set aside.
Once the pasta has cooked, drain and transfer to a large mixing bowl. Add the beetroot puree and toss until all the pasta pieces are coated in the bright pink puree. Add a sprinkling of poppy seeds and the zest of the lemon. Toss to combine. Add the orange segments before piling into a large serving dish. Finish by dotting the pasta with some ricotta cheese, a big handful of lemon juice and olive oil dressed rocket leaves, a sprinkling of fresh mint and a drizzle of extra virgin olive oil.