Pasta with Pesto Roasted Beet

Ananás e Hortelã


  • 200 whole wheat spaghetti (grs of)
  • 1 beet (large)
  • salt
  • fresh thyme
  • olive oil
  • 2 cloves garlic
  • 5 toasted nuts
  • 1 tablespoon lemon juice (soup of)
  • 1 bunch fresh chives
  • 3 tablespoons parmesan (soup of)
  • olive oil
  • pasta cooking water


  1. Preheat the oven to 400ºF.
  2. Peel and cut the beets into pieces.
  3. Placing these pieces in the center of an aluminum foil together with the garlic cloves, thyme to taste, a pinch of salt and olive oil. Make a package with aluminum foil and bake for 30 minutes.
  4. Meanwhile cook the spaghetti, taking care to save some of the cooking water.
  5. Place the roasted beets, along with the juices and garlic in a blender.
  6. Add walnuts, lemon juice, chopped chives, parmesan and a little olive oil.
  7. Grind till you get a smooth puree.
  8. Add some of the cooking water from the pasta to the beet pesto, to make it smoother and more liquid.
  9. Add this to the pasta and mix.
  10. Serve with a little grated parmesan and chopped chives.
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