I partnered with my friends at method to Fear No Mess and make this Beet Pesto Pink Pasta Recipe. I’ve been compensated by Collectively and its advertiser, method. All opinions are mine alone. #FearNoMess
My friends at method recently challenged me to Fear No Mess in the kitchen, and I don’t know about you, but when I’m cooking, I make a HUGE mess! A few weeks ago, I made a mess making these Beet Salad on a Stick appetizers. Beets are super messy – you get a pink stain on everything if you don’t wipe up and wash everything right away. So I thought I would take method up on their challenge and make a Beet Pesto Pink Pasta! When I made the Beet Salad on a Stick apps, I didn’t clean up fast enough and my cutting board and a few plates had bright pink stains, but this time, I had method dish soap so I knew it wouldn’t be a problem! And can I tell you how delicious this beet pesto is? I was totally surprised! I’m not the biggest fan of beets. That’s a lie. I hate beets! Well, pickled beets. I had only ever had pickled beets and I thought I hated them! But this beet pesto is amazing! It’s not too beety, not too walnuty, and if you blend it enough, it’s not gritty! Here’s the recipe:
- 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
- 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.
I didn’t want my blender stained pink (WHAT? I mean, if you know me, you know I love pink, but I don’t want my blender stained pink!) so after I blended the pesto, I washed my blender and spatula RIGHT away! And then I stirred the pesto into the pasta and stirred, stirred, stirred until everything turned bright pink! Doesn’t it kind of look like intestines? That was the Mister’s thought when he saw it! So I guess we’re having this again on Halloween night! The recipe makes enough pesto for 2 lbs of spaghetti, meaning you could make the pesto on Sunday and then during the week, come home from work, cook up some pasta, stir in the pesto, and you’ll have a family dinner on the table in under 20 minutes! You’ll also have extra that you can use as a spread on toast or use a dip with veggies or chips. And then if you have method in the kitchen, clean up will be a breeze! I’m a huge fan of method! We’ve been using the honeycrisp apple dish soap this week and WOOOOO that smell is amazing! It reminds me of a certain bath and body brand from junior high. And the pink grapefruit is amazing, too! I love that method thinks that clean should smell like cucumbers, not chemicals, so their non-toxic soaps come in 70+ great smelling scents! The Mister loves using method, too! He loves the bottle and how it doesn’t look like dish soap sitting out on the sink. And you know when a husband says something about dish soap, then it really means something.