Spaghetti with Beet Pesto

Spaghetti with Beet Pesto

40 min
Medium
1 serv.
406 g / 1 serv.

Rating

Average rating:—

Description

Bright spaghetti with unusual pesto made from baked beetroot, walnuts and feta cheese

  1. Wash the beetroot, wrap in foil and bake in the oven at 200°C for 30-40 minutes until soft. Cool and peel.
  2. Cook spaghetti in salted water according to package instructions until al dente.
  3. In a dry pan, lightly toast walnuts for 2-3 minutes until fragrant.
  4. Place baked beetroot, walnuts, garlic, basil, olive oil and wine vinegar in a blender bowl.
  5. Blend until smooth pesto consistency. If needed, add some pasta water for a creamier texture.
  6. Season pesto with salt and mix.
  7. Toss hot spaghetti with beet pesto.
  8. Serve sprinkled with crumbled brynza and chopped pistachios.
729
180 kcal / 100 g
kcal
20.2 g
5.0 g / 100 g
Protein
69.3 g
17.1 g / 100 g
Carbohydrates
42.0 g
10.3 g / 100 g
Fats