The beet pesto stains the pasta into this vibrant fuchsia color, making it taste as amazing as it looks.

For low carb, replace noodles with Shirataki noodles (see below for more information).

beetpestopasta1 Steam or roast beets until tender, then peel once cool. In a food processor combine beets with remaining ingredients, except oil.  Pulse until beets are finely chopped.

beetpestopasta2

With machine running, drizzle in oil until a thick grainy spread is formed – don’t over process, you don’t want a smooth paste.
Toss noodles and pesto together (may not need all of the pesto), adding just enough of the reserved pasta water until pesto is loosened and a sauce is formed. Season to taste with salt and pepper, and add more lemon juice if needed to balance out the sweetness from the beets.

 

beetpestopasta1

Beet Pesto Pasta

Marla Hingley
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 1 lb GF pasta*

Pesto

  • 1 lb red beets 3-4
  • 1/3 cup walnut halves toasted
  • 1/3 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 2 Tbsp lemon juice or more to taste
  • ¼ tsp red chili flakes
  • ¼ tsp salt
  • ¼ cup olive oil

Instructions
 

  • Steam or roast beets until tender, then peel once cool.
  • In a food processor combine beets with remaining ingredients, except oil. Pulse until beets are finely chopped.
  • With machine running, drizzle in oil until a thick grainy spread is formed (don't over-process into a paste).
  • Boil noodles until tender, reserving ½ cup of the pasta water and drain well.
  • Toss noodles and pesto together (may not need all of the pesto), adding just enough of the reserved water until pesto is loosened and a sauce is formed.
  • Season to taste with salt and pepper, and add more lemon juice if needed to balance out the sweetness from the beets.

Notes

*For low carb - using Shirataki noodles in place of the pasta will be under 9g of net carbs per serving.
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