Pasta with beetroot pesto
This pasta with beetroot pesto is a real feast for the eyes and palate – it delights with its intense colour, creamy consistency and exceptional flavour. The delicate sweetness of beetroot combines perfectly with walnuts, parmesan and a hint of garlic, creating a healthy, flavourful dish. It is a great alternative to classic pesto – more expressive, slightly refreshing thanks to lemon and full of nutritional value. The recipe is simple, quick and effective, perfect for an everyday lunch, but also as a colourful dish for a party or dinner for two.
Recipe for spaghetti with beetroot pesto
Ingredients
- 400g spaghetti
- 500 g cooked beetroot (cooked or homemade)
- 4 tablespoons grated parmesan
- 4 tablespoons of walnuts
- 2 tablespoons olive oil
- 2 cloves of garlic
- 2 tablespoons lemon juice
- salt and freshly ground pepper to taste
- pumpkin seeds and thyme for sprinkling
Preparation
Cook spaghetti al dente in salted water according to package instructions. Drain and set aside.
If you are not using ready-made beets, boil small beets in their skins for about 40 minutes until soft, cool, peel and cut into pieces.
In the blender jug, place: cooked beets, parmesan, walnuts, olive oil, lemon juice and peeled garlic cloves. Blend everything into a smooth pesto, season with salt and pepper to taste.
Combine the beetroot pesto with the cooked pasta and mix thoroughly until the pasta is evenly covered with the sauce.
Serve immediately, sprinkled with pumpkin seeds and thyme.
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