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  • Author: Valentina Celant
  • Yield: 4 -5 servings 1x


  • 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


  1. First, bring a large pot of water to a boil, and cook spaghetti according to package directions.
  2. 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.
  3. 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.
  4. When ready to serve, divide into plates, top with goat cheese, and enjoy!
  • Category: Main, Primi
  • Cuisine: Italian
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