Beetroot Pesto Pasta
Whip up this vibrant Beetroot Pesto Pasta with just eight ingredients, including walnuts, beets, pasta, and fresh herbs. Ready in 30 minutes, it's perfect for a delicious dinner.
Servings: 3 people
Calories: 872kcal
Equipment
- Food processor
Ingredients
- 2 pre-cooked beetroot
- 1 garlic clove
- 250 g of spaghetti
- ¼-1/2 cup of reserved spaghetti water
- ½ a handful of walnuts
- 1-2 teaspoon of lemon juice
- Salt to taste
- Pepper to taste
- Parsley to garnish
- 1-2 tablespoon of olive oil
Instructions
- Add spaghetti to a saucepan of boiling water and add a pinch of salt. Leave to cook for 10-15 minutes on a low/medium heat and reserve ¼-1/2 cup of the spaghetti water.
- Meanwhile, add beetroot, garlic, walnuts, lemon juice, salt, pepper, ¼ cup of spaghetti water to a food processor and blitz for a few minutes. Gradually add olive oil until the mixture becomes smooth.
- Add the spaghetti to a large bowl. Add the beetroot pesto to the bowl, mix well and adjust seasoning if necessary. Garnish with parsley.
Notes
Feel free to adjust the seasoning to suit your taste. Also if the sauce is too thick then add reserved pasta water to loosen the consistency.
Nutrition
Serving: 340g | Calories: 872kcal | Carbohydrates: 39.65g | Protein: 24.05g | Fat: 71.16g | Saturated Fat: 3.31g | Polyunsaturated Fat: 11.449g | Monounsaturated Fat: 12.011g | Trans Fat: 0.006g | Sodium: 524mg | Potassium: 778mg | Fiber: 7.3g | Sugar: 3.68g | Vitamin A: 276IU | Vitamin C: 45.8mg | Calcium: 54mg | Iron: 2mg