Mass with saffron, sugar beet and feta cheese

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  • Saffron: 1 Pinch
  • Spaghetti: 500 g
  • Olive oil: 2 Tbsp
  • Shallots (cut into thin rings): 3
  • Beet cooked (cut into cubes): 1 Packaging
  • Pesto: 4 Tbsp
  • Feta cheese party (to pieces): 400 g


Place the saffron in a small bowl and cover with 3 tablespoons of water to a boil. Book. Cook the pasta according to package directions, in a large pot of boiling water seasoned with salt. Meanwhile, heat the olive oil in a large frying pan. When it is hot add the shallots and cook for 2 minutes or until softened, and to begin to get golden.

Add the beet, cook until the mixture is hot. Season to taste with salt and pepper. Drain the pasta, put in the pot and add water saffron, pesto, salt and pepper. Serve the pasta with the beets over the top. Sprinkle with feta cheese.

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