Pasta with beetroot and almond pesto or with beetroot cream. We have made so many pestos that I’ve lost count, and beetroot pesto was missing from the lineup, so I decided to make it and dress these beautiful amaranth-colored busiate. Beetroot pesto, with its delicate, slightly sweet and very fragrant flavor, is a condiment adored not only by grown-ups but also by kids. How do you make such a pretty and original-tasting pesto? Simple — just follow this indulgent recipe, which will transform a simple first course into a dish that will astonish everyone! Ready to discover how to make pasta with beetroot cream or pesto? Let’s go to the kitchen, but before you rush to the stove, remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 5-6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make Pasta with Beetroot Pesto
- 1 lb pasta (I chose busiate)
- 4 oz cooked red beets, boiled
- 2 oz Parmigiano (or Grana)
- 2 oz Pecorino
- 7 tbsp extra virgin olive oil
- 1/2 cup almonds
- 30 leaves basil
- 1 pinch garlic powder (or half a fresh clove)
- to taste salt
Tools
- Pot
- Blender
Steps to make pasta with beetroot pesto
Rinse the basil and pat it dry with paper towels.
Place the blender jar in the freezer for 20–30 minutes so that it is very cold at the moment of use, then add the beetroot, the almonds, the oil and the cheeses. Blend until you obtain a smooth cream, then add the basil and blend again for 30–40 seconds. If you can, do not overheat the mixture and you will get a bright pesto.
Refrigerate until ready to use.
Drain the pasta and leave it slightly al dente, reserving a little cooking water.
Toss it with the pesto, adjust the creaminess with a little cooking water and plate.
Cook the amount of pasta you plan to eat. With this amount of pesto you can dress about 1.1–1.3 lb (about 500–600 g). Any leftover pesto can be frozen and thawed when needed, either in the fridge or for a few minutes at room temperature.
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