Pasta in beetroot almond pesto Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente.
• STEP 2.In a blender or food processor, combine cooked beetroot, roasted almonds, garlic, parmesan cheese, and fresh basil. Blend until smooth.
• STEP 3.Drain the pasta and return it to the pot. Add the beetroot almond pesto and toss to coat the pasta evenly.
• STEP 4.Serve the pasta in bowls, topped with extra parmesan cheese and a sprinkle of chopped almonds.
• STEP 5.Enjoy immediately!

Cooking Tips

• Roasting the almonds before blending them adds a deeper flavor to the pesto.
• If the pesto is too thick, you can thin it out with a little pasta cooking water.
• Feel free to adjust the amount of garlic and parmesan cheese to suit your taste.

Storage and Serving

• This pasta is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the pasta in a saucepan over low heat, adding a splash of water or olive oil to prevent it from drying out.
• Serve the reheated pasta with a sprinkle of fresh basil and grated parmesan cheese.