Beetroot Pesto Pasta

For when you question your life choices

Prep time: 20 min | Total time: 60 min | Difficulty: 2/5

You know those days when you start to question every single life choice that led you to this exact moment? You’re staring at the ceiling at 4 AM, wondering why you majored in graphic design, why you thought bangs were a good idea for your face type, or why you ever believed that "if you do what you love you’ll never work a day in your life". Anxiety creeps in and installs in your bedroom, like a shady flatmate that made a good first impression, but you just know he secretly sniffs your bras when you are gone.

This pasta is not going to establish boundaries or unmake any of the choices for you, but it is quite grounding, and maybe that’s what you need (as well as to install a lock on your bedroom door): with a blend of caramel-y roasted beetroots, earthy nuts, and tangy lemon, this pasta can match your emotions in complexity, while the intense red of the pesto pairs perfectly with your simmering anxiety.

Ingredients (serves 2)

Pasta (whatever kind you like) 250 g / 9 oz
Medium-sized beetroots 2
Walnuts or pine nuts 50 g / 1.8 oz
Garlic cloves 2
Parmesan 50 g / 1.8 oz
Extra virgin olive oil 60 ml / 1/4 cup
Juice of 1/2 lemon
Salt and pepper to taste

Serving Ideas

Manchego flakes
Basil leaves
Pine nuts / crushed walnuts / crushed hazelnuts
Lemon zest

Equipment

Baking sheet
Knife
Cutting board
Medium saucepan
Colander
Food processor
Grater
Large mixing bowl

Method

Preheat your oven to 200°C / 400°F
Cut the beetroots into wedges and spread them out on a baking sheet
Drizzle with a bit of olive oil and season with salt and pepper
Roast in the preheated oven for about 30-35 minutes, or until they are tender and caramelised. Allow to cool slightly
In a medium saucepan, bring water to a boil. Salt generously
Cook the pasta according to the package instructions until al dente. Drain in a colander and set aside
Grate the Parmesan cheese and set aside.
In a food processor, combine the roasted beetroot wedges, walnuts or pine nuts, garlic cloves, grated Parmesan cheese, and lemon juice. Pulse until finely chopped
With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. If necessary, scrape down the sides of the processor bowl to ensure all ingredients are well combined
Season the beetroot pesto with salt and pepper to taste. Adjust the consistency with more olive oil if you desire so
In a large mixing bowl, toss the cooked pasta with the beetroot pesto until evenly coated

Dealing with Leftovers

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. The pesto may thicken, so add a splash of olive oil or a bit of warm water when reheating to achieve the desired consistency. Reheat gently in a microwave or on the stovetop over low heat.

Nutritional Value (per serving)

Calories: 687 kcal | Carbs: 64 g | Protein: 16 g | Fat: 45 g