- Roast the beetroot over high flame & scrape the blackened skin (discard) & blend along with garlic, walnuts, Parmesan, garlic, salt pepper & olive Oil till smooth paste.
- Meanwhile, in a pot cook the spaghetti as per the instructions on the box or till al dente.
- Now in a pan add olive oil, add the smooth paste & toss in the strained pasta until all the strands are coated finally.
- garnish of chilli flakes, basil leaves, goats cheese & Walnut
- And voila you can now serve đź’•
Beetroot Pesto Pasta
By Neesha Singh
Mar, 8th
679
Servings
2 persons
Cook Time
15 minutes
Ingredients
9
- 11
Ingredients
- Spaghetti Fistful
- beetroots 2
- Walnuts 50-70 gms
- Garlic 3-4 cloves
- Goats cheese To garnish
- Chopped Walnuts To garnish
- Basil leaves To garnish
- Parmesan 1 tbsp
- Olive oil To garnish
- Salt pepper To taste
- Chilli flakes 1-2 tsps
Instructions
Notes/Tips
*do not over Cook - just heat the blended mixture. * Toss the pasta in the sauce not mix it in. * The garnish is the highlight. * If you don't get goats cheese you can use any cheese of your choice.
