Use whatever stuffed pasta you like best. I used Co-op Butternut Squash & Sage Cappellacci, which I think is delicious with the oils and the beetroot.
Serves 1
Ingredients:
125g stuffed pasta
A handful of lambs tongue leaves
1 peeled and cooked beetroot, chopped
2” of a cucumber, sliced thing and then quartered
Half a red bell pepper, chopped small
4 cherry tomatoes, halved
Extra Virgin Olive Oil with Basil
Extra Virgin Olive (or Rapeseed) Oil with Garlic
Instructions:
1) Add the pasta to a pan of boiling water for as long as the packet tells you to
2) Meanwhile, prep the veg and put in pasta bowl or plate.
3) Drain the pasta and add to the veg.
4) Drizzle with a little bit of each oil and gently toss to coat everything. Enjoy!