500g/1lb 2oz pasta
200g/7oz feta cheese
20g/¾oz fresh dill, finely chopped
1 tbsp lemon juice (out of a bottle or fresh)
extra olive oil, for drizzling
For the sauce
600g/1lb 5oz cooked beetroot, drained
100ml/3½fl oz olive oil
1 tsp fine salt
4 garlic cloves, finely chopped
1 large red chili (with or without seeds)
Cook the pasta following the instructions on the packet.
Meanwhile make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic and chili. Blend to a smooth paste. Put half of the sauce into a small zip-lock freezer bag, seal and freeze – now you have another batch of the sauce ready for another meal.
Crumble the feta cheese into a bowl, add the chopped dill, then drizzle over the lemon juice and mix.
Once the pasta is cooked to your liking, drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through. Tip out on to a serving dish and sprinkle over all the feta and dill mixture.
Drizzle with a little extra olive oil for good measure before serving. Drizzle with a little extra olive oil for good measure before serving.