Category
Dinner
Servings
2
Cook Time
15 minutes
Beetroot, Goats' cheese and walnuts already perfectly balance each other, but when teamed with a citrusy honey and peppery rocket, you have yourself a taste sensation!
We know our Beetroot & Goats’ cheese Fiorelli is a favourite of many, and the sweetness of the honey really compliments the creamy goats’ cheese and balances the earthy tones from the walnuts. This dish so beautifully simple and easy to prepare, and you'll be eating in minutes.
Ingredients
25g walnut halves
25g softened butter
Finely grated zest and juice ½ lemon
Large handful rocket
1 tbsp honey
250g pack Dell’Ugo Beetroot & Goats' Cheese Fiorelli (Buy Now)
25g freshly grated Parmesan
Freshly ground black pepper
Directions
Place the walnuts in a pestle and mortar and pound until roughly broken up, add the lemon zest and mix together.
Place the softened butter in a small bowl and add the walnut mixture and stir well.
Meanwhile cook the pasta according to pack instructions.
Melt the walnut butter in a large pan over a medium heat, add the drained pasta and rocket leaves and stir to coat, until the rocket starts to wilt. Add the Parmesan
Mix the lemon juice with the honey and pour over the pasta in the pan, stir gently to coat.
Divide between 2 bowls and serve immediately with a good grind of black pepper.
