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–+ servings

Beet Pesto Pasta

Marla Hingley
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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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