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.
You will have extra pesto. Save for up to 5 days.Use pre-cooked beets if you’d like (I prefer the “Love Beets” brand)
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