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)
Did you make this recipe? Tag @krolls_korner on Instagram or send me a pic, I’d love to see!
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
No basil in your pesto?
Nope – no basil in this pesto! 😉 Hope you enjoy!!
What a beautiful colour! I love the idea and have some beets in the fridge at the moment – I think I’d be afraid to eat it without an apron on though!
This is so colorful and awesome looking!! I love beets. I’ve never tried making a pasta sauce out of them, yet!
It was my first time too! So yummy!:)
Love beets and love that natural color!
Me toooo! Thank you 🙂
Not only are beets delicious, but that COLOR!! They can just about turn any dish into a beautiful piece of art 🙂 This sounds so delicious!
So pretty!! Thank you:)