Yield: 4 servings
|2 tablespoons||Olive oil|
|1||Medium-size onion; chopped finely|
|300 grams||Dried spaghetti; broken into short|
|; lengths (10oz)|
|3||Cooked beetroot weighing about 200g; (7oz) in total,|
|600 millilitres||Hot vegetable stock or water; about (1 pint)|
|75 grams||Pecorino; Lancashire or hard|
|; goat''s cheese,|
|; grated (3oz)|
|Freshly grated parmesan or pecorino; to serve|
1. Heat the olive oil in a saucepan, add the onion and fry for about 5 minutes or until transparent.
2. Add the spaghetti and continue to fry for 1-2 minutes. (Don''t be alarmed by the strange behaviour of the spaghetti!) 3. Add the beetroot pure and enough hot stock or water just to cover.
4. Bring to the boil, then reduce the heat, cover and simmer for 10-15 minutes, adding more stock or water as the pasta absorbs it.
5. Continue cooking until the pasta is tender.
6. Add the cheese, season wtih salt and stir well until the cheese has melted completely and the mixture is creamy without being dry or runny, and is a beautiful deep pinky-purple colour.
7. Serve with grated parmesan or pecorino.
Converted by MC_Buster.
NOTES : This spectacular recipe uses the traditional method of cooking risotto to give extra body and flavour to dried pasta. Try using spinach instead of beetroot, and flavouring with garlic instead of onions.
Converted by MM_Buster v2.0l.