Basil pasta with beetroot and feta cheese

Ingredients for 4 servings:

• 200 g beetroot
• 130 g onion(s)
• 1 garlic clove(s)
• 150 g sheep’s cheese
• 1 bunch of basil
• ¼ liter red wine
• 2 tbsp Cassis (blackcurrant liqueur) or blackcurrant jam (but leave out the sugar)
• 5 tbsp oil
• ½ tsp coriander, freshly ground
• 4 tsp sugar
• Salt and pepper, from the mill
• 400 g tagliatelle pasta
• 40 g butter

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Peel the beetroot. Peel the onions and garlic. Finely dice the beetroot, onions, garlic, and feta cheese. Pick the basil leaves and cut into strips. Combine the red wine, blackcurrant liqueur, 2 tablespoons of oil, coriander, sugar, salt, and pepper in a saucepan. Add the beetroot, onions, and garlic. Bring to a boil, then cover and simmer over medium heat for 20-30 minutes. Meanwhile, cook the tagliatelle in plenty of salted water according to the package instructions until al dente, drain, refresh, and drain. Heat the butter and the remaining oil in a pan. Briefly heat the pasta, season with salt and pepper. Stir half of the feta cheese into the pasta and stir in the basil strips (except for a few for garnish). Serve the pasta on warmed plates. Remove the beetroot, onions and garlic from the stock with a slotted spoon and add them to the pasta, drained and sprinkled with feta cheese and basil strips.