Luigi’s Beetroot pasta with Goats Cheese

Luigi’s Beetroot pasta with Goats Cheese

Luigi was born in Napoli, Italy. He came to England almost 10 years ago and has worked as a Chef for many years.

“The colour we think of when it comes to love is red! In the kitchen, that means beetroot.  The beetroot is under used and for me, underappreciated - usually just reserved for salads. I really like beetroot both for its texture and for its strong color - we often try not to use strong colors in cooking, but I like to be a little out of the ordinary! The crunch of the Pine Nuts and the saltiness of the cheese just gives it all an extra boost!”

Spotlight on: Monte EnebroMonte Enebro is a semi-soft pasteurised goats cheese from Avila, Spain. It gets its unusual characterisitics from the mould developing in the rind rather than piercing the cheese which is what normally allows blue vein-ing. It’s bright and citrusy with a lasting cellar-like aroma... it’s amazing!

LUIGI’s beetroot & goat cheese pasta

WHAT’S INCLUDED IN THE BOX...

1 bag dalla costa love pasta1 bunched beetroot

200g monte enebro goat’s cheese1 loose garlic

1 bunch fresh rosemary1 maryland farmhouse butter (200g)

1 bunch fresh flat parsley1 bag pine nuts (125g)

1 bottle castel firmian pinot grigio

ALLERGENS:wheatmilknuts

sulphites