Ingredients

The following ingredients have 4 Servings
  • 1 large red onion (or two small ones) (cut into 8 wedges)
  • 4 tablespoons olive oil
  • 300 g pasta (I use fusilli)
  • 50 g walnut halves
  • 2 tablespoons balsamic vinegar
  • Salt and pepper (to taste)
  • 50 g salad leaves (I use rocket (arugula))
  • 100 g goat's cheese - ideally Chèvre (chopped into small chunks)

Instruction

  • Preheat your oven to 200C/ 180C fan / gas mark 6 / 400F.
  • Place the red onion wedges in a small roasting tray. Drizzle over 2 tablespoons of the olive oil and then turn the wedges in the oil. Roast the red onions in your preheated oven for 10 minutes. Turn and roast the red onions for a further 10 minutes, until the wedges are tinged with golden brown.
  • While the red onions are roasting, cook the pasta according to packet instructions / your own preferences. Drain when ready and put back into the saucepan. Add the remaining 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar, plus some salt and pepper. Stir to coat the pasta evenly.
  • After the red onions have been roasting for 15 minutes, add the walnuts to the tray and put the roasting tray back in the oven for the final 5 minutes.
  • After the final 5 minutes are up, remove the roasting tray from the oven and tip the red onions and walnuts into the pasta. Stir well to combine.
  • Tip the pasta/onion/walnut mix into a serving bowl and add the chopped goat's cheese and the salad leaves. Stir well so everything is evenly distributed and to allow the goat's cheese to melt slightly and the salad leaves to gently wilt in the warmth of the pasta.
  • Serve the salad in a big bowl in the middle of the table for everyone to help themselves.