Ruby Noodles

These are, quite simply, a seasonal showstopper.

I first came across pasta cooked in beetroot juice in Felicity Cloake’s wonderful A–Z of Eating (she in turn had found it in an American food magazine) and knew I had to make it. I did, and continue doing, although my recipe is rather different. Hers is a plate of hot pink spaghetti, tossed with toasted walnuts and wilted baby kale, and dotted with soft goat’s cheese; I prefer mine cold (yes, really), spiky with garlic, ginger