Beetroot fettuccine with goat cheese cream and green onions
Procedure
- 100 g Flour
- Egg
- 4 teaspoons Beetroot Powder
- 3 tablespoons of soft goat cheese
- Spring onions
- 1 knob of butter
- Extra virgin olive oil
- Basil
- Salt and pepper
- Place the flour on a work surface, make a well, and add the egg, a tablespoon of olive oil, and the beetroot powder. Mix with a...
- Place the flour on a work surface, make a well, and add the egg, a tablespoon of olive oil, and the beetroot powder. Mix with a...
- Place the flour on a work surface, make a well, and add the egg, a tablespoon of olive oil, and the beetroot powder. Mix with a...
- Place the flour on a work surface, make a well, and add the egg, a tablespoon of olive oil, and the beetroot powder. Mix with a...
- Place the flour on a work surface, make a well, and add the egg, a tablespoon of olive oil, and the beetroot powder. Mix with a...
Cut the dough in half and work with the first batch (leave the second batch covered with plastic wrap). I made two sheets of pasta and then cut them by hand, folding the sheets over. Place the fettuccine on a floured surface. Repeat the steps with the remaining dough.
Place the chopped spring onions in a large pan with a knob of butter and a drizzle of olive oil and sauté until translucent. Cook the fettuccine. Meanwhile, in a saucepan over low heat, stir in the goat's cheese and half a ladle of the cooked pasta. It will be ready in a minute.
Drain the fettuccine directly into the pan with the spring onions. Add two-thirds of the goat cheese cream, the fresh basil, and a little more of the pasta water. Stir well over low heat for 30 seconds and serve.
When serving, top with the remaining goat cheese cream, a drizzle of extra virgin olive oil, and a sprinkle of freshly ground black pepper.
