Beets are always so messy but I love cooking with them because they have such a pretty color and they are too healthy to ignore.
With beets containing antioxidants and phytochemicals. and aiding in supporting liver health and lowering blood pressure these messy root vegetables are a-maz-ing.
I made this recipe back in June of 2015 and wanted to retake the pictures and update the recipe a little – I had forgotten how tasty this recipe is!
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Beet Pesto Pasta
Ingredients
- 3 beets washed
- 1/2 box of bow tie pasta
- 3 tsp. garlic chopped
- Juice + zest of 1 lemon
- 1/2 cup pine nuts
- 1/3 cup Olive oil
- 1 cup grated parmesan cheese
- 2 Tbsp. red wine vinegar
- salt and pepper to taste
Instructions
- Bring a pot of water to a rolling boil and place the cleaned beets in for 30-40 minutes, or until soft. Fork should easily poke through the beets. While the beets are cooking, bring another pot of water to boil to cook the bow ties.
- Once cooked, drain beets and carefully peel the skin off. Chop the beets and place into a food processor. Add in all of the ingredients, except the cheese, and blend until smooth. Add more olive oil if needed.
- Once bow ties are cooked, mix the beet pesto in with the drained noodles. Add the cheese and serve immediately.
