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Fall in love with this visually alluring beet pesto pasta, a dish made of heart-shaped pasta with beet almond pesto for a uniquely delicious (and heart healthy) meal!

Beet Pesto Pasta

Safana Zahili

Fall in love with this visually alluring beet pesto pasta, a dish made of heart-shaped pasta with beet almond pesto for a uniquely delicious (and heart healthy) meal!

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Cook Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 227 kcal

Equipment

• pressure cooker
• Food processor or blender

Ingredients

  

1x2x3x

• 1 lb pasta
• 4 beets
• ½ almonds
• 3 garlic cloves
• ⅓ cup olive oil
• 2 tablespoon white vinegar
• ½ teaspoon salt

Garnish

• freshly-grated Parmesan cheese
• freshly-sliced scallions

Instructions

 

• Cook beets in a pressure cooker for 30 minutes. Using a slotted spoon, remove beets from pot and set aside.
• Cook pasta in beet water.
• When beets have cooled, peel with your hands by rubbing at the skin gently until it loosens. Roughly chop beets.
• In a food processor or blender, pulse almonds and garlic together until almonds turn into a fine meal. Add olive oil, chopped beets, vinegar and salt and blend until you have a smooth pesto-like sauce.
• Drain pasta and add beet pesto. Toss until combined and serve warm or hot. Garnish with Parmesan cheese and scallions.

Notes

Nutrition information doesn't include garnish.

Nutrition

Sodium: 950mgCalcium: 33mgVitamin C: 13mgVitamin A: 518IUSugar: 10gFiber: 4gPotassium: 652mgCalories: 227kcalMonounsaturated Fat: 13gPolyunsaturated Fat: 2gSaturated Fat: 3gFat: 18gProtein: 3gCarbohydrates: 15gIron: 2mg

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