Pasta with roasted beetroot pesto

Pasta with roasted beetroot pesto

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Ingredients

550 g raw beetroots
3 garlic cloves
2 tbsp olive oil
½ tsp salt
a little pepper
2 sprigs rosemary
1 dl olive oil
4 tbsp sunflower seeds
6 tbsp sage
40 g grated Parmesan
¼ tsp salt
a little pepper
500 g pasta
salted water

Preparation Steps

  1. Beetroot
  2. Mix the beetroot, garlic and oil in a bowl, season, spread on a lined baking tray together with the rosemary.
  3. To roast
  4. Approx. 45 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, place in a blender.
  5. Pesto
  6. Add the oil, the sunflower seeds and sage to the beetroot, puree. Stir in the cheese, season.
  7. Pasta
  8. Cook the pasta in boiling salted water until al dente, set aside approx. 100 ml of the cooking water, drain the pasta and return to the pan. Mix the reserved cooking water with the pesto, add to the pasta, mix well until the pasta is evenly coated with the pesto.

Serves

  • 4 persons

Time

  • Preparation:
  • Total: