Winter fusilli with beetroot, goat's cheese and pecans

Name: Winter fusilli with beetroot, goat's cheese and pecans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 1 small red onion, thinly sliced; 2 garlic cloves, sliced; 500g pre-cooked beetroot, cut into 3cm pieces; 400g fusilli or other short pasta; 200g goat’s cheese, crumbled; 1/2 cup (70g) pecans, toasted, chopped; 2 tbs chopped flat-leaf parsley leaves; Grated pecorino, to serve

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Cost: $10.04 /serving

Author : delicious. team

family friendly vegetarian cheese

Winter fusilli with beetroot, goat's cheese and pecans

Ingredients

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1/4 cup (60 milliliters) extra virgin olive oil, plus extra to drizzle1 small red onion, thinly sliced2 garlic cloves, sliced500 grams pre-cooked beetroot, cut into 3cm pieces400 grams fusilli or other short pasta200 grams goat’s cheese, crumbled1/2 cup (70 grams) pecans, toasted, chopped2 tbs chopped flat-leaf parsley leavesGrated pecorino, to serve

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Instructions

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Step 1

Heat the oil in a frypan over low heat. Add the onion and garlic, then cook, stirring, for 10 minutes or until golden but not browned. Add the beetroot and cook for 3 minutes or until warmed through. Remove from heat and season.

Step 2

Meanwhile, cook pasta in a large saucepan of boiling, salted water for 10-12 minutes until al dente. Drain, reserving 1/3 cup (80ml) cooking liquid. Add the reserved cooking liquid to the beetroot mixture and stir to combine, then stir in goat’s cheese, pecans and parsley.

Step 3

Divide pasta among bowls, then top with the beetroot mixture. Drizzle with extra oil, sprinkle with pecorino, then serve.