Beetroot Noodles with Goat's Cheese, Toasted Walnuts and Baby Kale
I must confess the clever notion of cooking pasta in vegetable juice is not my own; I read about it in an American food magazine on the tube one evening and could hardly wait to get home and try it. As well as turning the noodles a shockingly lovely pink, the reduced juice lends them a sticky vegetable sweetness which works particularly well with creamy, lactic goat’s cheese and bitter toasted walnuts, though that first evening I used a tiny hunk of salty pecorino that had been falling from the fridge door with irritating
regularity for some weeks, and that worked just fine too
|200g||spaghetti or other pasta of your choice|
|4||big handfuls of baby kale or other young greens|
|100g||soft goat's cheese|
Bring a large pan of well-salted water to a rolling boil, then add the pasta. Cook for 5 minutes.
Meanwhile, toast the walnuts in a dry pan until aromatic, then roughly chop and set aside. Bring the beetroot juice to a simmer in a medium pan.
Drain the pasta and add to the pan with the beetroot juice. Cook for about another 5 minutes, until the noodles are al dente (exactly how long will depend on your pasta and your preferences) and the juice
is thick – be careful they don’t stick. If it does look a little dry before they’re done, stir in a splash more juice.
Stir in the kale to wilt, then season well to taste; the juice will be quite sweet, so it will be able to take a generous amount of salt and black pepper.
Divide between bowls and scatter with chopped nuts and blobs of cheese – the cheese can be stirred in by the eater, but it looks prettier pristine and white against the pink pasta. Serve immediately.