Beetroot Pasta with Goats Cheese, Spinach and a Roasted Plum Arrabiata

Beetroot Pasta, Goats Cheese and Spinach, Plum Arrabiata, Thyme Candied Pecans, Chive Oil, Chives

I wanted to make something unique and romantic for a date night, and found this method of rolling pasta to look like a rose. The idea of using Beetroot Puree to dye the pasta dough and making a plum sauce instead of a traditional tomato based sauce worked well with what was in season at the time, as my Mother has some beautiful fruits and vegetables growing in the garden.

Plum Arrabiata:

• 250g Plums

• 1 Chilli, minced

• 1Clove Garlic, minced

• 1tsp Rapeseed oil

• 0.5 Shallot, minced

• 25ml Balsamic Vinegar

• 25g Dark Brown Sugar

Method:

Preheat oven to 180C

Quarter plums, removing stone

Place on a baking sheet lined with parchment paper

Roast for 10-12 minutes or until just starting to release juices.

Allow to cool slightly

Blend plums into a paste

Sautee Shallot, Garlic, and Chilli in oil

Add Plum paste and cook for 5 minutes

Add balsamic vinegar and brown sugar

Season to taste

Beetroot Pasta Dough:

• 250g Beetroot Puree

• 450g Type 00 Flour

• 2 Eggs

• 1pinch Salt

Method:

Pour flour on the work surface making a well in the center

Add eggs and beetroot puree, and begin whisking with a fork picking up small amounts of the flour as you whisk.

When the dough gets too dense to continue whisking, remove all the dough from the fork, and begin kneading by hand.

Knead until a smooth ball of dough has formed and the dough springs back when pressed

Refrigerate for at least an hour before rolling out.

Goats Cheese and Spinach Filling:

• 250g Goats Cheese

• 100g Spinach

• Salt

Method:

Sautee the Spinach until wilted

Chop into small pieces

Fold into Goats Cheese

Transfer to Piping Bag

Thyme Candied Pecans:

• 100g Sugar

• 150g Pecans

• 1tspDried Thyme

Method:

Caramelize the sugar with the thyme until just starting to brown

Add pecans and stir until coated

Place on a baking sheet lined with parchment paper and separate as much as possible

Allow to cool

Assembly

Roll the pasta into a thin sheet and cut four rounds

Layer the rounds so that they are slightly overlapping like a certain car brand logo

Pipe filling along the center

Fold over and seal

Roll from one end to make a rose shape

Cook pasta until al dente

Warm the Plum sauce

Place the sauce in the bottom of the bowl

Pasta on top

Top with the candied pecans

Garnish with radish, chive oil and rocket leaves