Reginette Pasta with Beetroot & Sour Cream Sauce

the-grazer-squash-apple-salad-3serves 4

280g reginette pasta
4 shallots
2 cloves garlic
1 pack cooked beetroot dipped in vinegar
2tsp olive oil
200ml low fat sour cream
2 large handfuls rocket
small bunch chives, chopped
salt and pepper
salad dressing
parmesan shavings

Cook the pasta. Roughly chop shallots, garlic and beetroot, heat oil in a pan and sauté the shallots for 5-6 mins until softening, then add garlic and cook for 2 mins more. Take off heat, add beetroot and sour cream, blend mixture using a hand blender to a coarse sauce. Season. Pour warm sauce over drained pasta and toss. Dress rocket and scatter over each plate, topped with the pasta, sprinkle over the chives, remaining rocket and a few shavings of parmesan.

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