Red Linguine

Ingredients

• 400 g linguine
• 1 Garlic clove
• 50 ml olive oil
• 3 sprigs sage
• 1 Organic lemon
• 200 ml beetroot juice
• 100 g garden cress
• 100 g walnut kernels
• 200 g panko breadcrumbs
• 50 ml olive oil
• Salt

Instructions

1. 1.

   Cook the pasta according to package instructions. Meanwhile, peel the garlic and slice it thinly. Warm the olive oil in a pan over low heat, add the garlic and sage, and sauté lightly. Grate the lemon zest and add it as well. Set the pan aside.

2. 2.

   For crunch, chop the walnuts. Lightly toast the panko and walnuts in a small pan. When the panko turns golden brown, add the olive oil and a pinch of salt. Once the pasta is al dente, drain it and toss directly into the sage pan.

3. 3.

   Add the beetroot juice, combine well, plate the pasta on a dish, and garnish with the crunch and garden cress.