Beetroot Pesto Pasta

A delicious pasta dish, tossed in a bright pink beetroot pesto sauce and topped with fresh basil leaves.

Substitute:

  • No walnuts? Swap for pecans, almonds, cashew, sunflower seeds or pumpkin seeds. 
  • No beetroots? Try with broccoli, carrots or tomatoes instead. 
  • No pasta? Serve your pesto with rice, noodles or as a salad dressing. 

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4

Ingredients:

200 g Beetroots

2 tbsp Olive oil

Salt & pepper

30 g Walnuts

100 g Ricotta cheese  (or vegan alternative)

30 g Lemon juice

100 ml Water

400 g Pasta

For the topping:

Basil leaves

Walnuts

Recipe:

  1. Preheat the oven to 200 C/180 fan/gas mark 6. Peel and cut the beetroots into wedges (make sure you compost the skins). 
  2. Put the beetroot wedges in a baking dish with the olive oil, 2 tbsp water, salt and pepper. Cover with foil and bake for 20-25 minutes, or until tender. Cook your favourite pasta in boiling salted water until al dente, then drain and set aside. 
  3. Blend the beetroot wedges, walnuts, ricotta (or vegan ricotta), lemon juice and 100ml until smooth and all combined.
  4. Mix your pasta into the beetroot pesto. Add a splash of water if the pesto's too thick. Season to taste with salt and pepper.
  5. Serve with chopped basil leaves and crushed walnuts for some crunch.
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How to store

Store in an airtight container in the fridge for up to 7 days, or in the freezer for up to 3 months. 

Leftovers

Make a beetroot risotto. Cook your risotto and add the beetroot pesto at the end for a bright pink risotto.  Turn it into a salad dressing. Mix 2 tbsp of the beetroot pesto with olive oil and lemon juice or vinegar for a creamy salad dressing.

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