- Level
- very easy
- Prep Time
- 10 min
- Total Time
- 60 min
- Serves
- 4
Ingredients
- 3
- small beets (about 6 oz/175 g)
- 1/4 cup
- olive oil, divided
- 60 mL
- 2/3 cup
- grated Parmesan cheese, divided
- 150 mL
- 1/4 cup
- chopped toasted walnuts
- 60 mL
- 1 tbsp
- lemon zest
- 15 mL
- 3 tbsp
- lemon juice
- 45 mL
- 2
- cloves garlic, finely chopped
- 1/2 tsp
- salt
- 2 mL
- 1/4 tsp
- pepper
- 1 mL
- 12 oz
- angel hair pasta
- 375 g
- 2 tbsp
- finely chopped fresh parsley or chives
- 30 mL
Directions
- Step 1
- Preheat oven to 400°F (200°C). Toss beets and 1 tbsp (15 mL) oil. Seal in double-layer of foil. Roast 40 to 45 min. until beets are tender. Wearing oven mitts to avoid steam, open packet to cool. When beets are cool enough to handle, gently rub skins off using a paper towel. Cut beets into quarters.
- Step 2
- In food processor, pulse beets with remaining 3 tbsp (45 mL) oil, half the Parmesan cheese, walnuts, lemon zest, lemon juice, garlic, salt and pepper until finely chopped.
- Step 3
- Meanwhile, cook pasta according to package directions; reserving 1/4 cup (60 mL) cooking water. Drain pasta and toss with beet pesto and reserved cooking water. Serve sprinkled with remaining cheese, parsley or chives.
Tip
Roast a few more beets when you make this recipe. They're handy to have on hand to add to side dishes, salads and sandwiches.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 590
- Fat:
- 25
- Saturated Fat:
- 5
- Carbs:
- 72
- Fibre:
- 4
- Sugar:
- 7
- Cholesterol:
- 15 mg
- Protein:
- 21
- Sodium:
- 670 mg
- Potassium:
- 0
