Roast beetroot and feta make this a colourful and tasty vegetarian pasta.
- Preheat oven to 200ºC. Line a baking tray with baking paper. Wash beetroot. Cut into wedges. Place onto tray. Drizzle with half the oil. Roast for 40 to 45 minutes, or until tender.
- Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and water to saucepan.
- Add feta, lemon thyme, rind, 1/4 cup of lemon juice, pine nuts, remaining oil, and salt and pepper to pasta. Toss over low heat until well combined. Place into bowls. Top with beetroot. Serve.
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