Pink Linguine with Pine Nut Pangrattato and Goat's Cheese
Vivid pink linguine cooked with grated beetroot and creme fraiche, topped with crunchy pine nut breadcrumbs and goat’s cheese.
Ingredients
- 360g linguine
- 4 tbsp olive oil
- 2 garlic cloves, peeled and finely grated
- 80g panko or white breadcrumbs
- 100g pine nuts, roughly chopped (optional)
- 30g parsley, finely chopped
- 900g beetroot (about 4 large), peeled and grated
- 4 heaped tbsp creme fraiche or mascarpone
- 2-4 lemons, zested and juiced, to taste
- 2 tsp sea salt flakes
- 300g goat's cheese, crumbled or roughly chopped
Instructions
- Bring a pan of salted water to the boil, then cook the linguine for 10-12 minutes, until al dente or cooked to your liking.
- Meanwhile, put the oil and garlic in a frying pan on medium heat, stir-fry for 30 seconds, then add the breadcrumbs, pine nuts (if using) and parsley, and fry, stirring frequently, for 4-5 minutes until evenly golden brown. Take off the heat.
- When the pasta has a minute’s cooking time left, add the grated beetroot to the pasta pot and cook for a minute.
- Drain the pasta, reserving a mugful of the cooking water, then return the linguine and beetroot to the pan.
- Stir and toss in the creme fraiche, the juice and zest of half the lemons and the sea salt flakes, then taste and adjust the salt and lemon, adding more as you wish.
- Pile the pasta into warmed bowls, top with the goat’s cheese and pangrattato, and serve immediately.