BEETROOT SPAGHETTI WITH DOLCELATTE, WALNUTS AND CHARD

Wholemeal pasta is nutritionally superior to white, yet visually it’s perhaps not so appealing. The addition of beetroot brightens things up, while beetroot leaves, spinach, kale or cabbage would work instead of chard.

Serves four

INGREDIENTS

300g wholewheat spaghetti 125g rainbow chard, stalks and leaves separated, then sliced 175g cooked beetroot in natural juice (not vinegar), drained and roughly chopped

75g walnut pieces

3 tbsp extra virgin olive oil

1 onion, finely chopped 3 garlic cloves, finely chopped

Squeeze of lemon juice 125g dolcelatte or gorgonzola, crumbled into small chunks

METHOD

Cook the spaghetti in boiling salted water as per the packet instructions.

Meanwhile, steam the chard leaves and stalks, refresh them under cold running water and set aside.

Purée the beetroot using a stick blender; set aside.

Toast the walnuts in a large, dry frying pan for three minutes, until they start to colour. Set aside.

Heat a large sauté pan over a medium heat. Add the oil and onion and sauté for seven minutes, then add the garlic and cook for a further minute. Add the beetroot purée and cook, stirring, for two minutes until reduced slightly.

When the pasta is cooked but still a little al dente, drain, saving 100ml of the cooking water. Add the pasta to the beetroot mixture along with enough of the cooking water to make a light sauce. Turn the pasta to coat it in the sauce, adding more of the cooking water, if needed.

Add the chard leaves and stalks, a good squeeze of lemon juice and season. Warm through briefly.

Spoon the pasta into four large shallow bowls and finish with the toasted walnuts and the cheese.