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Beet Pesto Pasta

Vibrant and full of nutrients! This beet pesto is a great alternative to the classic basil pesto. It's vegetarian, colorful and very tasty.
Course Side Dish
Cuisine American
Servings 4 people

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, 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.

Notes

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)