Pasta with Beetroot, Chives and Burnt Butter
This recipe is perfect for those times when I need to pull a meal together in a minute. I often add small pieces of broccoli, some baby spinach leaves or a handful of green peas to increase the vegetable content and make more of a meal of it otherwise, it's particularly good served with crusty bread and a simple salad or as an entrée when entertaining.
500g fresh pappadelle pasta
150g unsalted butter
2 cloves garlic, finely chopped
450g can GOLDEN CIRCLE Diced Beetroot , drained
3 tbsp chopped chives
Freshly ground pepper and salt, to taste
Shaved parmesan, to serve
Cook pasta in a large pot of boiling salted water as per packet directions until al dente.
Meanwhile, melt butter in a large saucepan and cook over low heat for 2 minutes until the butter has started to brown. Add the garlic and cook for a further minute then add the GOLDEN CIRCLE beetroot and chives.
Toss the sauce ingredients in the pan then set aside. When pasta is cooked, drain and add to the sauce. Quickly toss together and serve in pasta bowls. Serve with shaved parmesan and extra chopped chives if desired.
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