Broccoli, goats cheese, walnuts and beetroot pasta
This is a quick and easy pasta dish that combines some unusual ingredients. Both the beetroot and broccoli contain some powerful antioxidants that have been shown to help reduce the risk of certain cancers. The walnuts are a good source of essential fats and vitamin E, needed for healthy skin and to boost immunity.
Ingredients
Per portion: 610 kcal, 22g protein, 25g fat, 80g carbohydrate
200g tenderstem broccoli
400g dried conchiglie or penne
100g goats cheese
200g ready-cooked beetroot
3 tablespoons extra virgin olive oil
50g chopped walnuts
Method
Bring a pan of salted water to the boil. Cook the pasta according to pack instructions.
Cut eat broccoli stem into three and add to the pasta halfway through the cooking time.
Cut the goats cheese into small pieces and roughly chop the beetroot.
Drain the pasta and broccoli, then return to the pan with the olive oil, goats cheese, walnuts and some seasoning.
Heat together and, when hot, toss together once more, adding the beetroot as you do so.
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