Beetroot & Fetta Agnolotti with Swiss Chard, Goats Cheese & Walnuts

With this recipe we’re going to show you how to partner the sweetness of beets with the creaminess of goats cheese. Swiss chard (Although Mediterranean in origin) is a nutrient packed leafy green that compliments the sweet, rich, earthiness of the beets. Combined with the tang of goats cheese and crunch of toasted walnuts, you have a visually stunning and utterly gourmet dish !! Not keen on Swiss chard? Try using rocket instead. Not a fan of walnuts? How about pine nuts? We are sure YOU will be pleasantly surprised at how versatile this pasta filling really is.

Serving suggestion: Just perfect for 4 aficionados of pasta.


  • 2 tablespoons of olive oil
  • 3 cloves of garlic, minced
  • 2 teaspoons of lemon zest
  • 1/2 a lemon
  • 1/2 a bunch of swiss chard - roughly chop the leaves & thinly slice the stems (keep them separated for now
  • 1/4 cup of walnuts, roughly chopped
  • 500g of our NEW Beetroot & Fetta Full Moon Agnolotti
  • 2 tablespoons of butter
  • A crumbling of goats cheese - as much as you like! :)


  • Heat a large pot of salted water and bring to the boil. Cook the agnolotti until the edges are soft.
  • Next, heat a large, dry pan on medium-high until hot. Add the walnuts and toast for 1 to 3 minutes, or until lightly brown and fragrant. Transfer the toasted walnuts to a small bowl and set aside. Wipe out the pan.
  • In the same pan, heat the olive oil and garlic on high until hot. Add the chard stems and cook for 2 to 3 minutes or until softened; season with salt and pepper. Stir in the chard leaves, lemon zest and add a little more seasoning. Cook for an additional 2 to 3 minutes, or until the leaves have wilted. Remove from heat and set aside.
  • Now it's time to drain the pasta and reserve 1 cup of the cooking water. Add the agnolotti to the pan and place back on a medium heat.
  • Add the butter, the juice of half a lemon, half the toasted walnuts and half a cup of the reserved pasta water.
  • Cook, stirring frequently (2 to 4 minutes) or until the pasta absorbs the liquid (If the pasta mixture looks a little dry, add up to 1/2 cup of the cooking water) and remove from heat.
  • Crumble over some good quality goats cheese and a few extra toasted walnuts to serve.
  • How beautiful does this dish look!?
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