Beet Pesto Pasta


3 large purple beets, top trimmed

3 cloves garlic, peeled and smashed

1/2 cup shelled pistachios

1/4 cup fresh lemon juice

1/4 cup olive oil

1 cup finely grated Parmesan cheese


1 lb dry spaghetti


Bring a medium pot of water to a boil. Add the beets. Boil until fork tender. {this took me about 30 minutes}

Drain the beets and skin them. Chop into quarters and place in the bowl of a food processor. Add the garlic, pistachios, lemon juice and olive oil and pulse into smooth. Add the Parmesan and continue pulsing until you have a relatively smooth thick spread.

Bring a large pot of salted water to a boil. Add the spaghetti and cook to al dente. Drain when done and toss with pesto. Serve immediately.


45 minutes