Beetroot Pomodoro Campanelle

Mediterranean flavours come together for this Beetroot Pomodoro Campanelle. Roasted beets, San Marzano Tomato, cumin, coriander, garlic and fresh thyme are slow simmered into a bright flavourful sauce. Finished with whipped lemon ricotta and pistachio dukkah.

Serving For Two People

— 300g Campanelle 
— 400g Beetroot Campanelle Sauce 
— 80g Whipped Lemon Ricotta
— 30g Pistachio Dukkah

Instructions

1) Bring a pot of salted water to a boil. Cook pasta for 2-3 minutes.

2) Add sauce to a saucepan and heat on medium until simmering.

3) Transfer cooked pasta to sauce pan. Toss until evenly coated and salt to taste.

4) Plate in two bowls. Finish with a dollop of whipped lemon ricotta and pistachio dukkah.

Contains Dairy