Beetroot Pesto Pasta with Peas
This is insanely tasty! Everytime we make this we are blown away with how good this dish is! It's a great way to use beetroot, and the pesto can double as a sandwich spread that will last up to a week in the fridge. Serve with your favourite pasta, and try wholemeal pasta for a healthier twist. For the brightest pink, use raw beetroot, although cooked works too!
Takes 35 minutes
Serves 4
Ingredients
Beetroot Pesto
- 130 g pine nuts 1 cup
- 200 g raw beetroot chopped (1.5 cups)
- 1.5 cloves garlic ½ tsp minced
- 2 tbsp balsamic vinegar
- 150 ml olive oil ⅔ cup
- 1 tsp salt
Pasta and Peas
- 400 g dried spaghetti or pasta of choice 4 cups, uncooked
- 100 g frozen peas ¾ cup
Instructions
Preheat the oven and roast the beetroot:
- Preheat your oven to 200℃ (392℉). Roughly chop 200g (1.5 cups) of beetroot into bite-sized pieces and place on a baking tray. Sprinkle with a pinch of salt and drizzle with a little olive oil. Roast in the preheated oven for 20-30 minutes, until the beetroot is tender and slightly charred at the edges.
Cook the pasta:
- Fill a medium saucepan with boiling water, add 1 tbsp salt, and bring to a rolling boil. Add 400g (4 cups) of pasta and cook according to the package instructions. Drain the pasta, but reserve some of the pasta water.
Toast the pine nuts:
- Add 130g (1 cup) of pine nuts to a dry frying pan over high heat. Toast for about 5 minutes, stirring regularly until they turn golden. Remove from the heat and set aside.
Thaw the peas:
- In a small bowl, cover 100g (¾ cup) of frozen peas with the reserved hot pasta water and leave to sit for 5 minutes. Drain and rinse the peas afterwards.
Prepare the beetroot pesto:
- In a food processor, add the roasted beetroot, 1.5 cloves garlic (½ tsp minced), 2 tbsp balsamic vinegar, 150ml (⅔ cup) olive oil, and 1 tsp salt. Blend until smooth. Add the toasted pine nuts and pulse a few times, leaving them slightly chunky for texture.
Mix and serve:
- Toss the cooked pasta with the beetroot pesto until fully coated. Stir in the peas and serve immediately. Enjoy this colourful and nutritious dish!
Delicious! My husband absolutely hates peas so I used edamame instead. But the pesto had great flavor and the color is stunning!