Rainbow Pasta
Serves 2
For sauce
-
2 beetroot bulbs
-
1 teaspoon olive oil
-
30-50grams gorgonzola (to taste)
-
150ml/5 fl. ozs cream
-
1 slice of jamon serrano (you can use prosciutto for this too)
Step 1 - Firstly roast the beetroot. In a 180C/350F oven roast beetroots for 1 hour. I know it seems silly to roast two tiny beetroot for such a long time. I'd suggest roasting a whole lot of them and then using them in salads. Try and find the smaller ones as they are less woody. Set aside.
Step 2 - Cook the pasta according to directions in plenty of salted boiling water. Drain.
Step 3 - In a small saucepan on low to medium heat, add a teaspoon of oil and crumble the gorgonzola in and cook it stirring all the time so that it doesn't catch on the bottom of the pan (it will slightly but don't worry). Add the cream and heat this up on medium heat and keep stirring until the gorgonzola has melted into the cream. Add jamon serrano and beetroot.
Step 4 - Place pasta in a bowl and pour sauce over.