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
Ingredients
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1 medium-sized red beet, chopped and roasted – SGC# 193244
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3 cloves garlic, roughly chopped – SGC# 192922
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½ cup walnuts – SGC# 497407
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1 cup parmesan cheese, grated – SGC# 055637
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½ cup olive oil – SGC# 053059
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2 Tbsp fresh lemon juice – SGC# 192674
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Salt to taste – SGC# 052100
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1lb rigatoni – SGC# 060186
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1c fresh basil – SGC# 193458
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feta – SGC# 655510
Instructions
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Preheat the oven to 375 degrees F.
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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.
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Allow beets to cool completely.
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Add all of the ingredients except for the oil to a food processor or blender and pulse several times.
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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.
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Top with feta, basil, and protein of choice. Serve immediately.
