This is a unique recipe which features one our signature filled pasta fillings, beetroot and goat’s cheese. The blood red of the beetroot soaks our lovely pasta and the colour seeps through the rich egg pasta. The beetroot imparts a rich earthy tone with a creamy tangy finish from the goat’s cheese.

To our pasta, we add a Ligurian classic, Walnut Pesto. Walnuts are thought to originate from Persia and the Genoese who were a great seafaring people are thought to have brought back Walnuts to Liguria from their travels. Twisting the classic Ligurian basil pesto to walnut pesto became quite a trend in Genoa and today this Salsa di Noci has become famous in its own right.  Walnuts and cashews add a corpulence and creaminess while the nuttiness blends with the earthiness of the beetroot. On top of the dish we add a sprinkle of Parmesan to finish.