READY IN: 30 MINUTES
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
GARLIC CHILLI OIL
¼ cup extra virgin olive oil
1 red chilli, finely chopped
6 cloves garlic, finely sliced
2 bunches (8–10) baby beetroot, scrubbed and quartered (or use 2 normal-sized
beetroot, peeled and diced 3cm)
1 red onion, thinly sliced
2 punnets cherry tomatoes
400g fresh or dried pappardelle (or tagliatelle or fettucine)
zest and juice of 3 lemons
1 cup chopped basil leaves
100g shaved or finely grated parmesan cheese
½ cup toasted pine nuts*
handful basil leaves
PREHEAT oven to 200°C. Line an oven tray with baking paper. Bring a large pot
of salted water to the boil.
1 Combine all garlic chilli oil ingredients in a small pot on low heat. Allow oil to gently warm and infuse for 10 minutes (it will simmer lightly). Do not let oil get too hot otherwise garlic and chilli will burn.
2 Toss beetroot with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for 15 minutes until tender.
3 Use a vegetable peeler to peel ribbons from courgettes, stopping when you get to the core, then thinly slice the core into rounds.
4 Heat a drizzle of olive oil in a large fry-pan on medium heat. Cook onion and sliced courgette rounds (but not ribbons) for 2–3 minutes until onion is starting to caramelise and courgette is lightly browned. Add cherry tomatoes and cook for a further 2–3 minutes until tomatoes are soft. Prick them with a fork to help them release their juices. Add courgette ribbons and cook for a further minute, then turn off heat.
5 Shake pasta to separate strands (if using fresh pasta) and add to pot of boilin water, stir and cook for 2–3 minutes (or according to packet instructions) until al dente (just tender). Scoop out about ¼ cup pasta cooking water and reserve,
then drain pasta. Tip drained pasta and roasted beetroot back into pan with vegetables, along with chilli garlic oil, lemon zest and juice and basil. Toss together. If pasta is looking a little dry, add 2–3 tablespoons reserved pasta cooking water. Season to taste with salt and pepper.
TO SERVE divide lemon chilli pappardelle between bowls. Scatter over parmesan, pine nuts and basil leaves.
Toast pine nuts in a small, dry fry-pan on medium heat for Two minutes until light golden, moving pan frequently to avoid burning.