Beet Pesto Pasta April 27, 2016 by Jill Foucre Leave a Comment Beet Pesto Pasta 2016-04-27 15:35:02 Serves 6 Print Ingredients 1 pound spaghetti 2 cloves garlic ½ cup pistachio nuts plus 2 tablespoons for garnish 2 large purple beets, boiled until fork tender 1/4 cup olive oil 1/4 cup lemon juice kosher salt 1 cup grated Parmesan Instructions Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. 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. When the pasta is done, toss with the pesto and season to taste with kosher salt. Serve hot. Notes 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. By Heather Christo Adapted from The Generous Table Adapted from The Generous Table Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/