Beet Pesto Pasta

You can’t BEAT this Beet Pesto Pasta! Perfect for Memorial Day weekend or any summer gathering!

Beets are always so messy but I love cooking with them because they have such a pretty color and they are too healthy to ignore. With beets containing antioxidants and phytochemicals… and aiding in supporting liver health and lowering blood pressure these messy root vegetables are a-maz-ing. 

I made this recipe back in June of 2015 and wanted to retake the pictures and update the recipe a little – I had forgotten how tasty this recipe is! 

Beet Pesto Pasta

Vibrant and full of nutrients!

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Author: Tawnie Kroll

Ingredients

• 3 beets washed
• 1/2 box of bow tie pasta
• 3 tsp. garlic chopped
• Juice + zest of 1 lemon
• 1/2 cup pine nuts
• 1/3 cup olive oil
• 1 cup grated parmesan cheese
• 2 Tbsp. red wine vinegar
• salt and pepper to taste

Instructions

• 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, drained beets and peel the skin off. Chop the beets and place into a food processor. Add in all of the ingredients, except the parm, 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 parm and serve immediately.

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Notes

You will have extra pesto. Save for up to 5 days.

Did you make this recipe? Tag @krolls_korner on Instagram or send me a pic, I’d love to see! 

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