500g\/1lb 2oz pasta
\n200g\/7oz feta cheese
\n20g\/\u00beoz fresh dill, finely chopped
\n1 tbsp lemon juice (out of a bottle or fresh)
\nextra olive oil, for drizzling<\/p>\n
For the sauce<\/strong> Cook the pasta following the instructions on the packet.<\/p>\n 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 \u2013 now you have another batch of the sauce ready for another meal.<\/p>\n Crumble the feta cheese into a bowl, add the chopped dill, then drizzle over the lemon juice and mix.<\/p>\n 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.<\/p>\n Drizzle with a little extra olive oil for good measure before serving. Drizzle with a little extra olive oil for good measure before serving.<\/p>\n
\n600g\/1lb 5oz cooked beetroot, drained
\n100ml\/3\u00bdfl oz olive oil
\n1 tsp fine salt
\n4 garlic cloves, finely chopped
\n1 large red chili (with or without seeds)<\/p>\n