Penne with beetroot, spring onion and pine nuts
11.5 oz Barilla Penne
7 oz beetroot, precooked
3 oz spring onion
3 oz pine nuts
extra virgin olive oil
Salt, black pepper
Peel the beetroot and cut it into pieces.
Chop the shallot and brown in a pan, add the diced beetroot, thyme and a little water.
Slice the spring onion and brown it in a pan with extra virgin olive oil.
Add the pine nuts.
In the meantime, the pasta and drain when al dente.
Dress the pasta with the beetroot sauce, and add the spring onion and pine nuts.