Recipe: Goats’ cheese & beetroot fiorelli served with fresh spinach & chive pesto

I love beetroot and am always trying to eat more of it. A vegetable with many health benefits, beetroot was first cultivated by the Romans and belongs to the same family as chard and spinach. It’s know to help with intestinal problems, has a positive effect on blood pressure…and it’s delicious.

So I was delighted to discover Dell’Ugo’s goats’ cheese and beetroot fiorelli. This family business is the longest established fresh pasta company in the UK and offer a delicious range of products. It’s now run by Paul Ugo, the grandson of the founder, who says: “My family have been making pasta since 1929 when my grandfather Luigi arrived in London from Italy and founded the first fresh pasta company in the UK. In the 1960s my father Leo took over the business and in the 1990s I followed suit.” So they’ve had plenty of practice.

The fiorelli comes with recipe and serving suggestions on the packaging so today I decided to make their spinach and chive pesto – a fabulous sauce that would go with any pasta.

Recipes don’t come simpler than this. Whizz up the pesto, cook the pasta, mix and serve. And the combination of flavours is stunning. You have the creaminess of the goats cheese and the sweetness of the beetroot as the filling in the melt-in-the-mouth fiorelli. Then the pesto adds garlic, parmesan and chive flavours to the mix – along with a vibrant greenness. Delightful.

RECIPES SERVES TWO

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The perfectly pretty plate of food in shades of green and pink

250g Dell’Ugo goats’ cheese and beetroot fiorelli

50g baby spinach

Half a bunch of fresh chives

100ml olive oil

20g Parmesan

1 clove of garlic

20g toasted pine nuts

Heat a pan of boiling water and quickly dip the chives and spinach for a few seconds so they soften but are bright green. Remove from the water and cool slightly.

Add the spinach and chives to a blender with the Parmesan, pine nuts, garlic and olive oil and blend to a paste.

Meanwhile heat a pan of water and once boiling cook the pasta for three minutes until tender. Drain the pasta in a colander.

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Beetroot pasta in all its pinkness

Return the pan to the heat and add the pesto. Warm the pesto through. Add the pasta back to the pan and toss so the pesto coats it well.

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Indulgently silken pesto

Divide the pasta between two bowls and serve.

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The Dell’Ugo range is available from Waitrose and online at Ocado. The goats’ cheese and beetroot fiorelli costs £3.49.

You can find out more about the company at dellugo.co.uk