Beetroot Spaghetti With Walnut Pesto

Name: Beetroot Spaghetti With Walnut Pesto
Prep time: 20 min
Cook time: 20 min
Yield: 4 people
Cuisine: Mediterranean
Ingredients: 4 medium beets; 1 tsp lemon juice; pinch salt; 1 cup walnuts ((soaked 2 hours and drained)); 1/2 cup olive oil ((extra virgin)); 2 handfuls basil leaves ((fresh)); salt ((to taste)); pepper ((to taste))

Posted on October 8, 2016 by Trisha and Kuteer in Pasta

Serves

Level

Easy

Ingredients

Ingreds.

Total

20 Minutes

Serves

Level

Easy

Ingredients

Ingreds.

Total

20 Minutes

Beets are one of nature's most nearly perfect vegetables. Beautifully colorful, sweet, delicious, and unique. It's a nice bonus that they spiralize nicely, making them great candidates for raw pasta! Beetroot Spaghetti with Walnut Pesto is a classy but simple dish for four.

Ingredients

Beetroot Spaghetti

4 medium beets
1 tsp lemon juice
pinch salt

Walnut Pesto

1 cup walnuts (soaked 2 hours and drained)
1/2 cup olive oil (extra virgin)
2 handfuls basil leaves (fresh)
salt (to taste)
pepper (to taste)

Servings: people

Units:

Directions

Prep

20 min

Total

20 min

Spaghetti

Peel the beetroots and if you have a spiralizer make the spaghetti, otherwise you can make linguine by using a peeler.
Toss with a pinch of salt and lemon juice in a bowl – this will help the noodles to soften a little.

Pesto

Blend walnuts with olive oil until smooth. Add basil, salt and pepper and one ice cube. By adding an ice cube it keeps the pesto cold and it remains green.
Drain the beetroot spaghetti, mix with pesto and serve in pasta plates.

Nutritional Information (per serving)

Calories: 692kcalFat: 66gCarbs: 22gProtein: 10g

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Chef: Trisha and Kuteer

Kuteer and Trisha are the founders of Foodie Awareness where they share their passion for delicious and innovative plant-based and gluten-free food. They live on the Mediterranean island Ibiza