Best Beetroot Pasta Pesto
Pesto pasta is one of our all time favorite meals, it’s a go to ultimate comfort food that all the family love. This recipe is a different take on your usual basil pesto, as it is made up using roasted beetroot, but trust me when I say, this dish will not disappoint. The beetroot pesto has a real sweet and earthy taste. Its also such a quick and simple recipe too, the perfect cosy Autumn weeknight supper.
Ingredients that you will need;
- Fresh bunch of Beetroot (uncooked) 300g
- 1 tbsp. Olive oil
- 75ml water
- 75ml olive oil
- 125g pine nuts
- 5 garlic cloves (roasted)
- 500g wholemeal pasta of your choice – Spaghetti, fusilli, Penne
- Edamame beans or peas
- 2 tbsp. balsamic vinegar
- Handful of fresh rocket
- Salt & pepper to season
Method
Step 1. Pre heat your oven to 180c
Step 2. Wash your beets to remove any dirt, then chop them into bite sized cubes (keeping the skins on the beetroot) place the chopped beetroot onto a lined baking tray. Drizzle your 1tbsp of olive oil and generously add salt and pepper. Place in the oven to roast for about 30/40 minutes until soft and the skin is looking golden.
Step 3. Take your 5 garlic gloves, keep them in the skin and place them onto a baking tray to roast for 10 minutes.
Step 4. Roast off the pine nuts by adding them to a dry frying pan, stirring regularly as they catch quickly. Let them become nice and golden, then leave to one side to cool.
Step 5. Bring a large saucepan of water to the boil, salt generously, once boiling add your pasta and cook according to pasta packet instructions, when you have 2 minutes left of cooking time for the pasta add in your frozen edamame or peas to just warm through.
Step 6. Time to make the beetroot pesto, using a high speed blender put all the beetroot, peeled roasted garlic cloves, pine nuts, balsamic Vinegar, 75ml olive oil, 75ml water and a good pinch of salt and pepper. Blend until you have a desired texture - smooth but still a little chunky.
Step 7. Drain the cooked pasta keeping aside a cup full of the reserved pasta liquid, this is to mix through the pasta when putting altogether with the beetroot pesto.
Step 8. Finally, add the beetroot pesto to the pasta, mix through and add some of the pasta liquid you saved to loosen. Serve up by adding a handful of fresh rocket to each bowl. Now chill out and enjoy my lovely.
Aya's tip: I like to sprinkle chili flakes on top as I like spice, I also sprinkle sunflower and pumpkin seeds because it adds more goodness and a nice crunch too😊