Spaghetti with Beet Pesto
silicon (Si)
Omega-3
manganese (Mn)
copper (Cu)
chromium (Cr)
phosphorus (P)
Description
Bright spaghetti with unusual pesto made from baked beetroot, walnuts and feta cheese
- Wash the beetroot, wrap in foil and bake in the oven at 200°C for 30-40 minutes until soft. Cool and peel.
- Cook spaghetti in salted water according to package instructions until al dente.
- In a dry pan, lightly toast walnuts for 2-3 minutes until fragrant.
- Place baked beetroot, walnuts, garlic, basil, olive oil and wine vinegar in a blender bowl.
- Blend until smooth pesto consistency. If needed, add some pasta water for a creamier texture.
- Season pesto with salt and mix.
- Toss hot spaghetti with beet pesto.
- Serve sprinkled with crumbled brynza and chopped pistachios.
737
185 kcal / 100 g
kcal
20.5 g
5.1 g / 100 g
Protein
68.5 g
17.2 g / 100 g
Carbohydrates
43.1 g
10.8 g / 100 g
Fats
3.9 g
1.0 g / 100 g
Ash
7.5 g
1.9 g / 100 g
Fiber
38.1%
Water
10.5 g
2.6 g / 100 g
Sugars
46.7 g
11.7 g / 100 g
Starch
1.58 g
0.4 g / 100 g
Omega-3
9.14 g
2.29 g / 100 g
Omega-6
8.5 g
2.1 g / 100 g
SFA
