Homemade Beetroot Fettuccine with Peas and Feta


That’s the kind of reaction I get back from most of my friends here…Lots of people think that eating pasta will make you fat. Modern diet plans have demonize carbs making it seems like the only way to drop some kgs is to cut off all or most of your carb intake.
If you ask me, pasta is one of the healthiest thing you could incorporate into your diet. It keeps you full and satisfied, fills you up and puts you in a good mood. The secret for allowing it in your daily diet without fearing the scale is to watch for your portion and for the kind of sauce you use to dress it.

Here is an original and  healthy recipe for homemade pasta with a super easy green peas cream and some flavorful goat feta cheese – for more pasta recipes, browse my “left-over” session 😉

Ingredients (serves 2):

  • 140 g flour
  • 1/2 onion, chopped
  • 300 g fresh or frozen peas
  • 1/4 cup fresh mint
  • 1/4 cup goat feta cheese, crumbled
  • 2 tbsp. extra virgin olive oil
  • 1-1/2 cup water (or vegetable broth)
  • 1/4 tsp salt
  • 1 small beetroot, boiled
  • 1 large egg
  • 1 tbsp vegetable oil

Make a well in the flour, crack in the egg


In your blender, pure’ the beetroot


add it to the flour and egg


and gently mix all the ingredients together. Knead the dough until it gets smooth and soft. Wrap it up in plastic paper and let it rest for at least 30 min


Meanwhile in a skillet sauté’ the chopped onion into 2 tbsp. of olive oil. Add the peas, cover them up in water (or vegetable broth), add half of the mint, adjust with salt and let it simmer until peas are cooked (about 20 min).


When peas are cooked, move half of them into your blender and roughly pure’ them


Take the dough and roll it out onto a floured surface into a thin circle (5 mm thick), then using a knife cut it into 7 mm thick strips


Bring a pot of water to a boil. Drop in 1 tbsp of vegetable oil and cook your fettuccine for about 5 min. Drain them and move them into a serving bowl


Pour the cream of peas onto the pasta and stir to combine。 Add the remaining peas, crumbled feta and a few fresh mint leaves


Serve immediately



– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.