Beet Pesto Pink Pasta
Prep time:
Cook time:
Total time:
- 1 lb spaghetti pasta
- 1 medium-sized beet, washed, peeled, and diced
- 3-4 sprigs of thyme
- ½ cup chopped walnuts
- ½ cup extra virgin olive oil
- juice from half a lemon
- 3-4 cloves garlic
- salt
- 2 Tbsp grated parmesan cheese
- Preheat your oven to 375
- Roast your diced beet for 50-60 minutes drizzled with olive oil and covered with the sprigs of thyme.
- Then blend your roasted red beet, walnuts, lemon juice, and garlic cloves in your blender or food processor.
- Slowly add olive oil until you reach a consistency you like.
- Then cook your pasta.
- When the pasta is done, use half of the red beet pesto and stir into the pasta.
- Save the other half of the pesto for another meal or to spread on bread or use as a dip.
- Top with freshly grated parmesan cheese.
- Enjoy!
Recipe by Salty Canary at https://www.saltycanary.com/sponsored-beet-pesto-pink-pasta/
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