Beetroot pasta with Borlotti Beans, Pancetta and Rosemary

Made beetroot pasta just because it looked good in the Jamie Oliver book. He suggested substituting beetroot puree for one egg. Overall I put a little bit too much beetroot in and it was a relatively soft dough, but still workable.

I then used up some good things in the fridge: pancetta, borlotti beans, bacon, paris brown mushrooms - to go with it.

The pictures don't make it look very inviting! But it was very tasty - and very autumnal.

I cooked the beans with a fat clove of garlic first, which gave them good flavour. Extra flavour came from rosemary which I put into the pancetta/bacon/mushroom. And plenty seasoning.
Served with grated Pecorino.