Pasta shells with beets, spring onions and feta

Name: pasta shells with beets, spring onions and feta
Total time: 15 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 2 cooked beet peeled, into small cubes; 300 gram pasta shells; 3 spring / forest onion in thin rings; 2 tablespoon capers; 100 gram feta crumbled; balsamic vinegar to taste; 1 hand basil torn, only the leaves

Also try these delicious pasta shanks with beet, spring onion and feta

Ingredients

3 tablespoon olive oil
2 cooked beet peeled, into small cubes
300 gram pasta shells
3 spring / forest onion in thin rings

2 tablespoon capers
100 gram feta crumbled
Balsamic vinegar to taste
1 hand basil torn, only the leaves

Kitchen Stuff

1 low refractory baking dish (Ø 24 cm)

Directions

Heat the olive oil and let the beet cubes warm up in low mode.
Bring a large pot of water with a little salt to the boil and cook the pasta shavings al dente according to the instructions on the package.
Drain and scoop the hot shells together with the spring onion, the capers and the feta through the beetroot cubes.
Season with salt and freshly ground pepper and a few drops of balsamic vinegar.
Finally, toss the basil through the pasta and serve immediately.