Pink pasta

Pink pasta

By
From
A Year of Practiculture
Serves
4
Photographer
Rohan Anderson & Kate Berry

I never thought I’d love eating pink pasta. I like squid ink pasta, but that’s acceptably way tougher, being black and all. But pink, come on! Just kidding, I’m totally fine with pink food, especially when it’s pink because home-grown beetroot is involved. Like much of the food I make for the family, this meal came about from trying to use leftovers. I had some beetroot I’d poached with a salad in mind, but I’d cooked too much, so they were just lying around, waiting for me to do something useful with them.

I made the kids a pasta with mashed beetroot and it went down so well I’ve been making it ever since. It’s got everything in it the kids like – lots of cheese, pasta and pink. Well, actually, not all four of the girls like pink things. In fact, only one does. I thought all little girls liked pink and princesses, and were tidy. I was way off!

Ingredients

Quantity Ingredient
4 garden-fresh beetroot
handful basil, chopped, plus extra to garnish
1-2 tablespoons olive oil, plus extra for drizzling
500g Pasta
90-180g pecorino, grated
salt, to taste
pepper, to taste
soft goat’s feta, to serve

Method

  1. Poach the beetroot in water until they’re mega-soft, so soft you can pierce them easily with a fork. Strain and allow to cool, then peel off the outer skins and pop the beetroot in a mixing bowl.
  2. Add the chopped basil and a glug of olive oil, then blitz with a hand-held blender until you have a pink beetroot paste.
  3. Meanwhile, cook the pasta until al dente, drain, then return to the saucepan it was cooked in. Add the pink sauce and the pecorino, and stir through.
  4. Season with salt and pepper, then serve with soft goat’s feta, a drizzle of olive oil and a garnish of basil. No Barbies at the table, please.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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