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Ingredients
1 shredded beetroot, raw
2 cucumbers, shredded
1 garlic clove
1/2 lemon, to taste
3 tbsp fresh dill + more for topping
3 tbsp chives + more for topping
1/4 cup olive oil + more for topping
2 cups plain yoghurt
1/4 cup pinenuts
Salt & pepper to taste
Method
Grate the cucumber and remove excess moisture. Grate the beetroot but do not remove excess moisture.
Combine with the yoghurt, dill, chives, olive oil, salt & pepper and lemon. Grate some garlic and mix it in.
Toast the pinenuts in a pan on low heat until golden.
Cook the pasta according to packet instructions, reserving a cup of pasta water.
Add the pasta (semi cooled down) to the sauce and mix it in with some pasta water.
Serve and enjoy!
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