Pasta with Beetroot and Feta

Ingredients

• 1 Red Onion
• 2 cloves garlic
• 500 g beetroot (pre-cooked; vacuum-packed)
• 400 g Whole wheat Fusilli
• Salt
• 2 tbsp olive oil
• 50 g pecan kernels
• Pepper
• 1 tbsp balsamic vinegar
• 200 g goat cheese (45% fat in milk fraction)
• 1 handful parsley (approx. 5 g)

Instructions

1. 1.

   Peel the onion and garlic. Halve the onion and slice it thinly. Slice the garlic finely. Drain the beetroot and dice it into approx. 1 cm cubes.

2. 2.

   Cook the pasta according to package instructions in plenty of boiling salted water for 8-11 minutes until al dente, drain, reserving some pasta cooking water. Drain the pasta.

3. 3.

   Meanwhile, heat the oil in a pan. Sauté the onion and garlic in it for 3 minutes over medium heat. Mix in the beetroot cubes and cook for about 5 minutes, stirring occasionally. In the meantime, toast the pecans in a hot pan without fat for 3 minutes over medium heat. Then coarsely chop the nuts.

4. 4.

   Season the beetroot with salt and pepper and stir in the vinegar. Crumble the goat cheese over it and mix in the pecans. Stir about 4 tbsp of pasta cooking water into the beetroot mixture, season to taste and distribute it on the pasta. Wash, dry and chop the parsley. Sprinkle the pasta with beetroot and feta with parsley.