Sublimely fresh and creamy. Simple too!
Serves 2
Ingredients
2tbsp Extra Virgin Olive Oil
200g Mascarpone cheese
2 cloves garlic, minced
Juice of half a lemon (2tbsp)
Small bunch of fresh dill, finely chopped
Handful fresh parsley, finely chopped plus extra to garnish
salt
bucatini or other pasta. About 150g dried or 300g fresh.
2 cooked beetroots, sliced (optional)
Method
1) Add the bucatini to a saucepan of boiling water to cook according to instructions. Once cooked, drain.
2) Meanwhile, add the olive oil and garlic to a small saucepan and gently fry. Then add the herbs and heat until aromatic.
3) Heat the beetroot in a pan.
4) Add the mascarpone to the oil. You can use frozen mascarpone and melt it in the oil.
5) Add lemon juice and season with salt to taste. Stir together and make sure it’s all heated through.
6) Add the sauce to the pasta and stir through.
7) Serve the pasta topped with beetroot and a garnish of parsley.
Recipe by Sally