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!
