Goats Cheese & Beetroot Fiorelli With Toasted Pine Nuts & Rocket - Dell'Ugo Recipe No 11

This is the culprit; what started my Dell'Ugo filled pasta challenge (I'm going to make all 12 of the Dell'Ugo recipe cards).

I've actually made this particular one, "Beetroot & Goats' Cheese Fiorelli With Toasted Pine Nuts & Rocket", about half a dozen times - I think it's my favourite so far and it's what inspired this whole challenge. It's got all my favourite elements : beetroot, goats cheese, a ton of greenery, it's quick and easy and really, really tasty.... just thinking about it and writing about it is making me want to make it and eat it right now!

As seems to be the norm with these Dell'Ugo recipes, there are very few ingredients and the meal is quick and easy to prepare. As I'm on maternity leave right now and my OH works from home, it's the perfect mid week lunch. My OH heartily approves of this meal which greatly pleases me as he is Sicilian and quite fussy about his food.

I really am drooling just thinking about this... I must try to be strong willed next time I go to buy the other Dell'Ugo pasta varities to complete my challenge... so far I have made / blogged about the following:

No. 1 : Asparagus Cream Ravioli
No.3 : Crab & Crayfish Ravioli With Chilli & Avocado Dressing
No. 5 : Mushroom & Truffle Ravioli With Toasted Breadcrumbs
No. 6 : Mushroom & Truffle Ravioli With Pancetta & Leek Cream Sauce (made but yet to write up)
No. 11: Beetroot & Goats' Cheese Fiorelli With Toasted Pine Nuts & Rocket (this one!)
No. 12 : Goats Cheese & Beetroot With Spinach & Chive Pesto

I still need to make and more importantly eat :-D these:
No. 2 : Pancetta & Spinach Ravioli
No. 4 : Crab & Crayfish Ravioli with a Ginger & Chicken Broth
No. 7 : ?
No 8 : ?
No 9 : ?
No. 10 : ?

Anyway, back to the subject of the post! Above is the recipe card. There is acutally an error in their card because they don't list the olive oil for dressing the rocket in the list of ingredients. My slightly tweaked (to accommodate larger appetites!) recipe is below.

Beetroot & Goats' Cheese Fiorelli With Toasted Pine Nuts & Rocket - Dell'Ugo Recipe No.11
Serves 2

Ingredients:
2 packs 250g Dell'Ugo Beetroot & Goats' Cheese Fiorelli 
50g butter
20g tarragon
75g bag of rocket
30g pine nuts
30g parmesan
juice of a whole lemon
2 tablespoons extra virgin olive oil

Method:

• While you get a large pan of salted water to the boil, get everything else ready before you start cooking the pasta because it cooks so quickly, it will be cold by the time you've faffed around with everything. So....
• Weight out the butter, chop the tarragon, juice the lemon, toast the pine nuts (I fried mine really quickly in a dry pan), grate the cheese.
• In a large bowl, put the rocket and dress with the lemon juice and olive oil. Season with freshly ground pepper if you like.
• Your water should be boiling by this point so add the pasta and cook for 3 minutes.
• Drain.
• In the pasta pan, melt the butter and add the tarragon. Add the pasta back to the pan and toss so it's well coated with the tarragon/butter mix.
• Serve into two bowls and top with the rocket, pine nuts and Parmesan.

I defy anybody not to LOVE this!