Name: Open goat's cheese and beetroot tart
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: puff pastry 1 x 400g,Woolworths vinaigrette-cooked beetroot 150g,chevin 100g,Fresh thyme ,olive oil

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Tagliatelle with roasted winter vegetables

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1 kg mix of cauliflower florets, small pumpkin or butternut chunks, slim carrot and parsnip strips
1 bunch spring onions, halved lengthways
1/3 –½ cup olive oil, plus extra for drizzling
2-3 cloves garlic, crushed
a few sprigs thyme
sea salt and freshly ground black pepper
300 g Italian tagliatelle with egg, cooked according to package instructions
Parmesan shavings, for serving

For the rough parsley pesto, pound together

30 g flat-leaf parsley
25 g walnuts, roasted
1 T capers
1 clove garlic, crushed
½ cup grated Parmesan
¼ cup olive oil
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 230°C.

Moisten the vegetables and spring onion with the olive oil and mix with the garlic, thyme and some salt. Turn onto a large baking tray lined with baking paper.

Roast for 20 minutes, or until tender and starting to catch. Add a twist of pepper. Mix the hot vegetables with the pasta.

Serve immediately, topped with spoonfuls of the pesto, Parmesan shavings and a drizzle of olive oil.

Cook’s note: Add baked chorizo for meat lovers and substitute the Parmesan with crumbled feta.

Leftovers?

Use up leftover vegetables in a salad – mix with greens, tossed with a redwine vinegar, mustard and olive oil dressing.

Or blend them and mix with stock and any leftover pesto for a quick soup.

Alternatively, heat them up in a stock and use to dress couscous, again with a dollop of pesto.

Mix any leftover pasta with beaten eggs and gently fry in olive oil for a frittata, served with a sprinkling of Parmesan and a drizzle of olive oil.

Per serving: 3516.1 KJ, 22.3 g protein, 44.1 g fat, 84.8 g carbs

TASTE’s take:

An easy enough everyday dish to add to your list of trusted stand-bys.

This is a test recipe

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