Roasted Beet Pesto Pasta {New Year Reset Day 18}

Roast Beet Pesto Pasta {New Year Reset Day 18} | www.scalingbackblog.com

Have you been asking yourself what else that beet top pesto I posted yesterday would be good for?  Well, I’m here to tell you that you should definitely make this roasted beet pesto pasta with it.  Like right away.

Roast Beet Pesto Pasta {New Year Reset Day 18} | www.scalingbackblog.comRoast Beet Pesto Pasta {New Year Reset Day 18} | www.scalingbackblog.comRoast Beet Pesto Pasta {New Year Reset Day 18} | www.scalingbackblog.com

If you have a problem with brightly colored food, this might not be the recipe for you.  The beet pesto will make it a spectacular shade of pink, perfect for a romantic Valentine’s dinner.  To the pesto, I added roasted beets, hazelnuts and a sprinkling of parmesan.  If you are vegan, omit the cheese and add nutritional yeast instead.  Goat cheese would also make a wonderful addition if you are able to eat dairy.

Roast Beet Pesto Pasta {New Year Reset Day 18} | www.scalingbackblog.comRoast Beet Pesto Pasta {New Year Reset Day 18} | www.scalingbackblog.comBeet Top Hazelnut Pesto {New Year Reset Day 17} | www.scalingbackblog.com

Roast Beet Pesto Pasta {New Year Reset Day 18} | www.scalingbackblog.com

If you make this recipe be sure to tag #scalingback on Instagram – I love seeing what you create in your kitchen! You can also find me on FacebookTwitterPinterest and Snapchat (username: jeffers.tina)

Roasted Beet Pesto Pasta {New Year Reset Day 18}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
This roasted beet pesto pasta utilizes the whole beet. The tops are made into a pesto and the beets are roasted and folded into the pasta with hazelnuts and parsley.
Ingredients
  • 3 medium beets
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 1 pound whole-wheat spaghetti
  • 1 cup roasted beet top pesto
  • ¼ cup roasted hazelnuts
  • 3 tablespoons finely chopped parsley
  • parmesan cheese or nutritional yeast for garnish (optional)
Instructions
  1. Pre-heat the oven to 400 degrees.
  2. Trim the tops off the beets and reserve for the beet top pesto.
  3. Lay the beets on a large sheet of aluminum foil, drizzle with 1 tablespoon olive oil and the salt. Enclose the beets with the foil forming a packet. Place on a baking sheet to catch any drips and roast for 45-50 minutes or until the beets are easily pierced with a knife. Let cool slightly and then rub the skins off the beets. Slice the beets into ¼-inch cubes and set aside.
  4. Bring a large pot of water to a boil and add 2 tablespoons of salt. Cook the pasta according to the package directions until al dente, reserving 1 cup of the cooking liquid.
  5. In a large skillet add the beet top pesto and cook over medium heat just until warm. Add the pasta and the roasted beets along with a few tablespoons of the cooking water and toss to coat the pasta. Cook until heated through.
  6. To serve, top with the roasted hazelnuts and parsley and a sprinkling of parmesan cheese or nutritional yeast.
  7. NOTES:
  8. If you're short on time purchase roasted beets and use swiss chard for the pesto.
  9. To make the dish gluten-free sub gluten-free pasta.
  10. If you aren't dairy-free add the parmesan or a few ounces of goat cheese to the finished pasta.

 

Roast Beet Pesto Pasta {New Year Reset Day 18} | www.scalingbackblog.com

Meet Tina | Scaling Back Blog

Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

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