I absolutely love pasta, like most of us do! It is such a versatile ingredient offering so many ways to create amazing and tasty dishes.
This beetroot pesto sauce is sweet but also earthy. The walnuts and brazil nuts give it that classic nutty taste and texture.
It was delicious, satisfying and packed with nutrients.
Beets are such a energy boosting vegetable that can boost your stamina.
Beets are packed with health benefits and are also high in antioxidants, carotenoids and nitrites. They have been found to relieve inflammation, boost brain function and support a healthy digestive health.
If you love beets, pasta and pesto then this recipe is for you!
Beetroot Pesto Pasta
- 5 beetroots
- 100 g walnuts
- 3 brazil nuts
- 1/2 courgette
- 7 asparagus stalks
- 1 tbsp avocado oil
- Handful wholemeal pasta
- 2 tbsp parmesan
- Handful basil
Chop the beetroot into small chunks and pop into boiling water for 20 minutes (until soft)
Pop the wholemeal pasta into a separate pan of boiling water for 20 minutes
Once the beetroot is soft, place into a blender with walnuts, basil, brazil nuts, 1 tbsp parmesan and a bit of juice from the beetroot water. Blend well until it forms a smooth texture.
Chop the asparagus and courgette and place into a pan with 1x tbsp avocado oil. Fry until golden.
Mix the beetroot paste in which the cooked pasta and add in the fried asparagus and courgette.
Sprinkle with parmesan and a sprinkle of salt and pepper.