Ingredients
Units
- 1 can {about 14 oz} sliced canned or already cooked beets
- 1/2 cup grated parmesan cheese
- 1/2 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
- 1/4 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!