Beetroot and Gorgonzola Pasta

Method

1. Heat olive oil in a wide non-stick pan and add sliced spring onion. Sauté for a few minutes.
2. Add beetroot cut into large chunks (pre-cooked and peeled, or raw if you prefer, extending cooking time). Cook for about 20 minutes, adding water as needed to prevent drying.
3. When beetroot is very tender, blend it with a little water to obtain a smooth cream.
4. Return the beet cream to the pan. Cook the pasta separately until al dente.
5. Drain the pasta and add it directly to the pan over heat. Add about half of the gorgonzola and stir until completely melted.
6. Remove from heat. Add the remaining gorgonzola in chunks so they don't melt completely, creating a variegated appearance.
7. Serve, garnishing with toasted chopped pistachios and a few sage leaves.