• Andrew BeauChamp

Beet Pesto Pasta


This is a nice light dish for the summer and can be served at room temp. I know i have been on a pasta roll with my posts but there is so much to explore with this ingredient.

Beet Pesto Pasta

Ingredients

1 lb. of beet pasta, linguini

3 large beets, cleaned and quartered

1 cup of almonds

4 cloves of roasted garlic

2 tablespoons of lemon juice

hand-full of Italian Parsley, minced

salt and pepper to taste

Olive oil

½ cup goat cheese – optional

Directions

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

Place beets in a bowl and drizzle with olive oil and season to taste, toss. Pour onto baking sheet and roast in the oven for about 30 minutes, once the beets start to char, remove and let cool.

Cook pasta as directed on package, drain and reserve ½ cup of the pasta water.

In a food processor place the almonds and pulse until finely chopped. Remove about ¼ cup of chopped almonds and set aside.

Now add to the food processor garlic and pulse to combine. Now add the beets and lemon juice, turn on processor and slowly pour in the olive oil until a smooth pesto is created. Turn off and spoon pesto into a large serving bowl. Add pasta water and whisk until smooth. Now add the pasta and toss to coat.

Garnish with the remain chopped almonds and the parsley – Serve

Note: I have made this with goat cheese, add the goat cheese at pesto and pasta water stage and whisk until smooth.

#Beets #Pasta #Pesto #VariationsonCooking

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