Pink Goats' Cheese Pasta Walnut & Thyme

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the walnuts and cook for 3 min or until slightly darkened in colour

Once toasted, transfer to a plate and reserve the pan

Meanwhile, boil a kettle

Slice the leeks finely, discarding the root ends

Strip the thyme leaves from their stalks, discard the stalks and roughly chop the leaves

Tip: If the stalks are soft, don't bother stripping the leaves - just roughly chop it all

Peel and finely chop (or grate) the garlic

Add the pasta to a large pot of salted boiling water over a high heat

Cook for 8-10 min or until cooked but with a slight bite

Once cooked, drain and reserve a little of the starchy cooking water for later 

Return the pan to a medium heat with 1 tbsp (2 tbsp) olive oil and a knob of butter

Once hot, add the leek, thyme and garlic

Cook for 5 min or until the leek has softened and started to brown, stirring occasionally

Meanwhile, chop the walnuts finely

Roll the goats' cheese in the toasted walnuts and divide it in half, making 2 (4) mini logs

Reserve the walnuts that didn't make it onto the cheese for garnish!

Once the leek has softened, remove the pan from the heat and grate the beetroot directly into it, along with any collected juice

Season generously with salt and pepper

Return the pan to a medium heat and cook for 3 min or until warmed through, then reduce the heat to low

Add the drained pasta to the pan and gently mix through

Tip: Add a little reserved pasta water if the sauce is too dry

Remove the pan from the heat