Sunday, October 13, 2013

Beet Pesto Spaghetti -- posted by Jessica

So, probably, a lot of people would think this is really weird, but I think that red beets are one of the best veggies! They are a beautiful color, healthy, sweet, and taste amazing! So, when I ran across this recipe online, it sounded so unique, I had to try it. It sounds really odd, but it is actually really good! And the spaghetti is a fun and vibrant magenta color! I would maybe use one clove less of the garlic as it was a little strong or maybe the cloves I used were on the large side. It was really good anyway; I do like garlic and, hey, it keeps the vampires away, right? (Especially the stalking Volvo-driving ones!)
The pesto freezes well too, so that is a plus as it makes a good amount. And besides the cooking and peeling of the beets, the recipe is quick and easy to make!

Ingredients:

3 large red beets
3 cloves garlic
1/2 C whole raw pistachios (or almonds)
1/4 C lemon juice
1/4 C olive oil
1 C finely grated Parmesan
Salt and Pepper to taste
1 lb. spaghetti

Cook the beets in boiling water until tender then peel once they are cool enough to handle. Despair of ever getting the red stain off of your fingers. Quarter the beets and toss into the bowl of a food processor. Add the garlic cloves, nuts, lemon juice and olive oil and run the food processor until you have a smooth spread. Add salt and pepper to taste and fold in the Parmesan.

Meanwhile, cook the pasta to al dente, drain and toss with the pesto. I used a little of the pasta water to thin out the sauce a bit. Serve with extra chopped nuts and Parmesan if desired.

Yield: the original recipe said 4-6 servings, but I would say more like 6-8 servings.

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