Pasta (I used papardelle but fettuccine or tagliatelle would work well too) - enough for 2
2 Tbsp pine nuts
half a red onion, thinly sliced
2 tsp olive oil
250g cooked beetroot, diced
2 Tbsp single cream
100g Capricorn Somerset Goats Cheese (or other soft rinded goat's cheese)
2 handfuls fresh rocket leaves
salt and freshly ground black pepper