Pasta with Beetroot and Sheep Cheese

Summary

Ingredients

• 300 g pasta, e.. penne, maccheroncini
• 1 tuber beetroot
• 1 packet feta cheese
• 2 cloves garlic
• some olive oil
• Pepper, freshly ground
• salt

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Instructions

1. Cook the beetroot in water, depending on the size of the tuber and the desired firmness. Then peel and cut into cubes.
2. Finely chop the garlic and fry in a pan with the beetroot with olive oil. Season with pepper and salt.
3. Cook the noodles al dente and add them to the pan with the diced feta cheese. Mix everything well and fry until the sheep`s cheese starts to runny.
4. Then remove from heat, season to taste again as required and serve.