Ingredients
- 500g spaghetti No. 6
- ½ cup balsamic vinegar
- 2 tbsp floral honey
- 4 tbsp extra virgin olive oil
- 2 garlic cloves
- 300g roasted beetroot, thinly sliced
- 100g spinach
- 100g roasted hazelnuts, roughly chopped
- 200g brined white goat's cheese, crumbled
- Basil leaves, for serving
- Lemon zest, for serving
- Salt and freshly ground black pepper
Method
Step 1
Cook the spaghetti according to the package instructions. Drain, reserving a little of the cooking water. Drizzle with a little olive oil and set aside.
Step 2
Place the balsamic vinegar and honey in a saucepan and simmer for about 10 minutes, until reduced and syrupy.
Step 3
Heat the olive oil in a large shallow pan over low heat. Add the garlic, beetroot, salt and pepper. Sauté for 2 minutes.
Pour in the balsamic-honey syrup and stir until the ingredients are lightly glazed.
Step 4
Add the spaghetti and spinach, stirring to combine. If needed, add a little of the reserved pasta water.
Add the hazelnuts and goat's cheese, mix gently and remove from the heat.
Step 5
Serve the spaghetti garnished with basil leaves, lemon zest and freshly ground black pepper.
Tip
To roast the beetroot, season with a little salt, pepper and fresh thyme, then drizzle with 1 tbsp olive oil. Wrap each beetroot individually in baking paper and aluminium foil and bake in a preheated oven at 180°C for 40 to 45 minutes, depending on size.
It is a wonderfully healthy and refined dish, packed with vibrant colour and offering the perfect balance of sweet and savoury flavours.
Source: cantina
