Beetroot Linguine with Rucola and Lemon Sauce


Remember my warning in my very first post about the large amount of lemony recipes that were to come? Well, here you are! Ever since I moved to Denmark, I wanted to try these colorful vegetable pasta. Now I finally got around to actually prepare them and they tasted so good! Especially the combination with the rucola and the lemon sauce worked out pretty fine. But honestly, I love lemons in almost any dish, so that is not a big surprise 😉

This recipe is super quick to prepare, even though you need to use more pans than usually in my recipes. However the roasted sunflower seeds are definitely a feature I wouldn’t want to miss. Prepare this with fresh rucola, and maybe a tomato salad as a side dish, and feel the Nordic taste of beetroots entering your kitchen. If you don’t have beetroot linguine in your country, you can simply replace them by normal or wholegrain linguine 🙂

Ingredients (serves 2):

200 g linguine with beetroot taste
60 g rucola
100 g feta
40 g butter
1/2 organic lemon
1 tbsp sunflower seeds

Bring water to the boil in a pot and cook the pasta al dente. In the meantime, wash the rucola and cut the feta into cubes. Melt the butter in a sauce pan and add lemon zest and juice. Slowly roast the sunflower seeds until they start to turn color. Serve the pasta with rucola and feta, then sprinkle every plate with the butter-lemon sauce. Sprinkle with sunflower seeds to add some texture.


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