Pasta with Pesto Roasted BeetAnanás e Hortelã
200 whole wheat spaghetti (grs of)
1 beets (large)
2 cloves garlic
5 toasted nuts
1 tablespoon lemon juice (soup of)
1 bunch fresh chives
3 tablespoons parmesan cheese (soup of)
pasta cooking water
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1Preheat the oven to 400ºF.
2Peel and cut the beets into pieces.
3Placing 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.
4Meanwhile cook the spaghetti, taking care to save some of the cooking water.
5Place the roasted beets, along with the juices and garlic in a blender.
6Add walnuts, lemon juice, chopped chives, parmesan and a little olive oil.
7Grind till you get a smooth puree.
8Add some of the cooking water from the pasta to the beet pesto, to make it smoother and more liquid.
9Add this to the pasta and mix.
10Serve with a little grated parmesan and chopped chives.