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Ingredients
Method
- 500g pasta
- 200g feta
- 20g chopped dill
- 1 tbsp lemon juice
- Olive oil
- For the Sauce
- 600g cooked beetroot
- 100ml olive oil
- 1 tsp salt
- 4 chopped garlic cloves
- 1 red chilli
- Cook the pasta according to pack instructions. Make the sauce by popping the beetroot into a blender with the oil, salt, garlic, and chilli, and blend until smooth. You’ll only need half the sauce today - save the rest for another recipe.
- Crumble the feta into a bowl and add the dill and lemon juice. Mix gently. Pour the beetroot sauce into the drained pasta, and sprinkle with the feta and dill mixture. Drizzle with some olive oil, and serve.
30 mins
4 serving
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