Beetroot Pesto Pasta

Preheat your oven to 200°C fan.

Wash the beetroot and remove any dirt and blemishes, then roughly chop into bite-sized pieces. Place them on a baking tray, sprinkle with a pinch of salt, and drizzle with olive oil. Bake for 20–30 minutes, or until well roasted and slightly charred around the edges.

Bring a medium saucepan of water to the boil, add 1 tablespoon of salt, and cook the pasta according to the packet instructions.

Toast the pine nuts in a dry frying pan over high heat for 5 minutes, stirring regularly until golden. Remove from the heat and set aside.

Drain and rinse the pasta, reserving some of the pasta water. Place the peas in a bowl, pour over the pasta water, and leave them to sit for 5 minutes. Then, drain and rinse the peas.

Peel and chop the garlic, and place it in a food processor with the roasted beetroot, balsamic vinegar, olive oil, and 1 teaspoon of salt. Blend until smooth. Add the pine nuts and pulse until they're broken up but still slightly chunky for texture.

To assemble, put the cooked pasta into a large pan and add half the beetroot pesto, half the peas, and the rocket. Stir together and warm over medium heat for 2–3 minutes, stirring regularly. Save the remaining pesto for another pasta dish or as a sandwich spread.

Divide between 4 bowls and serve with the remaining peas scattered on top. Any leftover pesto will last for up to a week in the fridge and works brilliantly as a sandwich spread.