Earthy and sweet beets make a great pesto that comes out flavorful with a little tasty kick of garlic. It is great on pasta, pizza, and sandwiches.
Do you see this HOT PINK pasta?! To achieve this, I tossed some spaghetti with a super easy, delicious beet pesto, and topped the whole thing with some tasty goat cheese. This meal altogether takes less than 30 minutes, but it will totally impress the pants off of anybody! 
The best part about this dish, besides the gorgeous color, is that it’s super cheap and easy to make! For the pesto, you just need some canned or cooked beets, parmesan cheese, garlic, nuts {I used walnuts but pretty much anything will work}, and just a bit of olive oil. You throw everything in your food processor until smooth and creamy.
Beets are slightly earthy and sweet, so the sauce comes out as mild with a little tasty kick of garlic!
Print
- Yield: 4 -5 servings 1x
Ingredients
- 1 can {about 14 oz} sliced canned or already cooked beets
- ½ cup grated parmesan cheese
- ½ cup walnuts {other nuts work too (just not peanuts!})
- 3 cloves of garlic
- 1 tbsp olive oil
- salt (pepper, and crushed chili flakes to taste)
- 1 lb spaghetti
- ¼ cup goat cheese
Instructions
- First, bring a large pot of water to a boil, and cook spaghetti according to package directions.
- While the pasta cooks, combine the beets {no liquid}, parmesan, nuts, garlic, olive oil, and seasonings to a food processor, and blend until smooth. Add in a little bit of the liquid from the beets or some additional olive oil if it’s too thick or grainy.
- When the pasta is cooked, drain, keeping a little bit of the pasta water just in case, and transfer to a large bowl. Add in the pesto, and toss everything together until the sauce is evenly coating the pasta. If it’s too thick, add a little bit of the reserved cooking water and toss some more.
- When ready to serve, divide into plates, top with goat cheese, and enjoy!
- Category: Main, Primi
- Cuisine: Italian
