Beet Pesto Pasta

Beet Pesto Pasta
Serves 6
  1. 1 pound spaghetti
  2. 2 cloves garlic
  3. ½ cup pistachio nuts plus 2 tablespoons for garnish
  4. 2 large purple beets, boiled until fork tender
  5. 1/4 cup olive oil
  6. 1/4 cup lemon juice
  7. kosher salt
  8. 1 cup grated Parmesan
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
  2. In the bowl of a food processor add the garlic cloves and pistachios and pulse until the nuts are a fine meal and the garlic is minced. Add the beets, olive oil and lemon juice and pulse until you have a smooth pesto sauce. Season to taste with kosher salt. Using a spatula, fold in the Parmesan.
  3. When the pasta is done, toss with the pesto and season to taste with kosher salt.
  4. Serve hot.
  1. Alternatively, if you wanted to serve the pasta at room temperature or chilled than you should rinse the pasta with cold water before tossing with the pesto.
Adapted from The Generous Table
Adapted from The Generous Table
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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