350g gluten-free penne
6 small/medium beetroots, washed
¼ cup extra virgin olive oil
2 garlic cloves
1 tsp chilli flakes
1 lemon, zested and juiced
½ bunch dill, chopped
Place beetroots into a large pot and cover with water and bring to a boil.
Cook beetroots until tender.
Remove beetroots from water and cool slightly. Peel skin of beetroots.
Meanwhile, make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic, lemon juice and chilli. Blend to a smooth paste.
In a pot of boiling salted water, cook pasta as per packet directions.
Once pasta is cooked, strain and add back into the pot. Add beetroot sauce to pasta and mix.
Add lemon zest and half the dill to pasta and combine.
Serve pasta into bowls and garnish with crumbled feta and remaining dill sprinkled over top.
Serve and enjoy with family and friends!