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🍽️ Linguine with Beetroot Jus and Sage

970 kcal · 30 min · 4 servings

Ingredients

• 400 g Linguine
• 1 clove garlic
• 50 ml olive oil
• 3 sprigs sage
• 1 organic lemon
• 200 ml beetroot juice
• 100 g garden cress
• 100 g walnut kernels
• 200 g panko breadcrumbs
• 50 ml olive oil
• salt

Instructions

1. 1. Cook the linguine in salted water until al dente (firm to the bite). Follow the instructions on the package.
2. 2. Peel the garlic and slice it into thin pieces.
3. 3. Heat the oil in a large pan.
4. 4. Add the garlic slices and sage leaves to the hot pan.
5. 5. Fry the ingredients briefly until fragrant, but do not let them turn brown.
6. 6. Grate the lemon zest and add it to the pan.
7. 7. Remove the pan from the heat and set it aside.
8. 8. Finely chop the walnuts.
9. 9. Toast the panko breadcrumbs and walnuts in a small pan until they are golden brown.
10. 10. Remove the small pan from the heat.
11. 11. Stir the olive oil and a pinch of salt into the nut mixture.
12. 12. Drain the cooked pasta.
13. 13. Add the drained pasta directly to the large pan with the sage.
14. 14. Pour the beetroot juice over the pasta.
15. 15. Mix everything well so that the pasta takes on the color.
16. 16. Serve the pasta on plates.
17. 17. Sprinkle the dishes with the nut mixture.
18. 18. Garnish the pasta with fresh cress.

Nutrition per serving

• kcal: 970
• Protein: 24 g · Fett/Fat: 47 g · Carbs: 113 g