Beet Pasta

Too many ‘pink pasta’ recipes involve blending beets with cream or cheese. I grew up eating this thanks to my chef father, who always humoured my request for 'pink pasta'.

This lighter alternative lets the beets have their moment.

Ingredients:

Salt
Pasta. Linguine or spaghetti is best
Jarred, pickled beetroot
Olive Oil
Anchovies
Garlic

Fresh or dried chilli
Capers

Parmesan
Rocket leaves
Lemon juice

Method:

Salt a pot of water and bring it to the boil. Add your pasta.
While the pasta cooks, julienne the beets. Do not, and I repeat, do not, get rid of the brine. You’ll need that later.
Heat up some olive oil in a pan, add in an anchovy or two and the chilli.
Once the anchovy has started to break down, add the garlic and beets. The garlic should only become fragrant, not brown.
Remove the pasta from the water into the pan. Toss.
Pour in the liquid from the jar of beets little by little, tossing well until the pasta takes on its colour. You don’t want watery pasta.
Add capers, as many as you want, and toss again.
Grate in parmesan and mix again.
Turn the heat off.
Right before serving, throw in some rocket and a squeeze of lemon.
Plate up and finish with more parmesan.