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Beet Pesto Pasta

Beet Pesto Pasta

Beet Pesto Pasta 

Fall in love with this mouthwatering Beet Pesto Pasta. A delightful savory main course meal of al dente pasta with beets and walnut pesto is heart-healthy and uniquely yummy too! 

This stunning gourmet recipe is perfect for dinner parties and weeknight family dinners. Pair it with a simple green salad and a glass of smooth red wine for a cozy comfort meal. 

And if you plan to stay home for a dinner date on those special occasions, this is your go-to recipe! 


Beet Pesto Pasta  


  • 1 medium-sized red beet, chopped and roasted – SGC# 193244

  • 3 cloves garlic, roughly chopped – SGC# 192922

  • ½ cup walnuts – SGC# 497407

  • 1 cup parmesan cheese, grated – SGC# 055637

  • ½ cup olive oil – SGC# 053059

  • 2 Tbsp fresh lemon juice – SGC# 192674

  • Salt to taste – SGC# 052100

  • 1lb rigatoni  – SGC# 060186

  • 1c fresh basil  – SGC# 193458

  • feta  – SGC# 655510


  1. Preheat the oven to 375 degrees F. 

  1. Wash and scrub the beet and pat it dry. Peel and chop it into ½” cubes and place the pieces on a large sheet of foil. Wrap the chopped beet in foil, making a foil packet. Place the packet on a baking sheet. Roast in the oven for 40 to 50 minutes, or until beets are soft and juices are seeping out. 

  1. Allow beets to cool completely. 

  1. Add all of the ingredients except for the oil to a food processor or blender and pulse several times. 

  1. Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached.

  2. Top with feta, basil, and protein of choice. Serve immediately.