• 500g/18oz pasta
• 200g/7oz feta cheese
• 1 tbsp fresh dill or parsley, finely chopped
• 1 tbsp lemon juice (fresh or bottled)
• Extra hemp oil, for drizzling
• Hemp seeds for garnish

For the sauce
• 1 large beetroot boiled until soft, drained
• 1/4 cup hemp oil
• 1 tsp fine salt
• 1/4 tsp ground pepper
• 1 tsp crushed garlic
• 1 large red chilli (or 1 tsp red chilli flakes) to taste
• 1/2 cup ricotta cheese

1. Cook the pasta until soft, drain and set aside.
2. Meanwhile make the sauce. Put the cooked beetroot into a blender and add the hemp oil, salt, garlic, ricotta and chilli. Blend to a smooth paste. Put half of the sauce into a small zip-lock freezer bag, seal and freeze – now you have another batch of the sauce ready for another meal.
3. Crumble the feta cheese into a bowl, add the chopped herbs, then drizzle over the lemon juice and mix.
4. Once the pasta is cooked to your liking, drain and put back into the pan. Pour in the beetroot sauce and mix through. Place on to a serving dish and sprinkle the feta mixture and hemp seeds.
5. Drizzle with a little extra hemp oil before serving.

Recipe Tips
We don’t recommend using canned beetroot as it’s much sweeter than raw and throws off the flavour balance of the sauce. This recipe makes a double batch of the sauce so that you can freeze half for another meal. The frozen sauce will keep frozen for up to six months. Store in a labelled zip-lock bag.