Pasta Pan with Beetroot and Wild Garlic

Ingredients

• 400 g beetroot
• Salad salt
• 2 EL sugar
• 3 EL white wine vinegar
• 400 g penne pasta
• 120 g breakfast bacon (in strips)
• 2 handfuls wild garlic
• 2 handfuls dandelion leaves
• 150 g Emmental cheese
• 1 EL Butter
• 3 EL olive oil
• pepper (ground)
• 1 small handful chamomile flower (for garnish)

Instructions

1. 1.

   Peel the beetroot and cut into cubes. Cook in boiling salted water with sugar and vinegar for about 20 minutes. Drain in a colander. Boil the penne according to package instructions until al dente, then drain.

2. 2.

   Meanwhile, finely chop the bacon. Wash, dry, and chop the wild garlic and dandelion leaves. Grate the cheese on a grater.

3. 3.

   Heat 1 EL butter in a large pan and fry the bacon until crisp, stirring occasionally. Add olive oil, beetroot, and penne. Warm by swirling, season with salt and pepper. Sprinkle wild garlic, dandelion, and grated cheese over the top and garnish with chamomile flowers.