Pasta with Beetroot, Chives and Burnt Butter
Pasta with Beetroot, Chives and Burnt Butter
Recipe Image

Pasta with Beetroot, Chives and Burnt Butter

15 minutes Prep
5 minutes
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.
Lets Make It
1

Method

  1. Cook pasta in a large pot of boiling salted water as per packet directions until al dente.
  2. 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.
  3. 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.
Kitchen Tips
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
4 Servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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