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.
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.
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 Facebook, Twitter, Pinterest and Snapchat (username: jeffers.tina)
- 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)
- Pre-heat the oven to 400 degrees.
- Trim the tops off the beets and reserve for the beet top pesto.
- 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.
- 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.
- 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.
- To serve, top with the roasted hazelnuts and parsley and a sprinkling of parmesan cheese or nutritional yeast.
- If you're short on time purchase roasted beets and use swiss chard for the pesto.
- To make the dish gluten-free sub gluten-free pasta.
- If you aren't dairy-free add the parmesan or a few ounces of goat cheese to the finished pasta.