Thu, 29 October 2015
Celebrity chef Catherine Fulvio is in making a pink pasta dish as part of Ireland AM's Breast Cancer week.
Recipe:
Farfalle (bow-tie pasta) with a Roasted Beetroot, Soft Goat's Cheese and Walnut Sauce
Serves 4
A very easy great looking midweek meal that everyone will enjoy
1 tbsp Irish rapeseed oil
100g smoked bacon, diced
1 leek, thinly sliced
2 garlic cloves, finely sliced
1 tsp chopped oregano
2 medium roasted beetroots, diced & 1 roasted beetroot, sliced
250ml cream
100ml vegetable stock
120g goat's cheese
Salt and freshly ground black pepper
350g farfalle
6 walnuts, roughly chopped
5 small oregano sprigs, to garnish
Cook the bow-tie pasta according to the instructions on the package.
Meanwhile, heat the rapeseed oil in a large saucepan over a medium to high heat. Add the diced bacon and fry until crispy. Using a slotted spoon, transfer to some paper kitchen towel to drain and set aside.
Turn down the heat, add the sliced leeks and sauté for about 5 minutes until softened but not brown and add the garlic and oregano and cook gently for 1 minute. Return the bacon to the saucepan.
Add the diced roasted beetroot, cream, goats cheese and vegetable stock, stir well and cook for about 2 minutes.
Check the seasoning, you may only need to add a little freshly ground black pepper.
Toss the cooked, drained pasta into the sauce and cook for a further 2 minutes. Using tongs, transfer to a large serving bowl, arrange the sliced beetroot on top. Then, sprinkle over the walnuts and oregano sprigs.
Tip: Add a good handful of baby spinach after you have added the cream and stock for a really delicious change.
