Red Beet Pasta with Pistachio Pesto

Here’s a fresh take on Pesto Pasta that can’t be Beet! 💥Keeping a varied diet and eating a “rainbow” of colours is the best way to ensure you’re getting a wide array of nutrients, vitamins and minerals. We love this Red Beet Pasta as a different way to enjoy beets, especially in the summer. The Pesto can be made nut free by subbing in hemp hearts for the pistachios. 🌱

Ingredients

• ½ cup pistachios
• 4 cups baby spinach
• 1 cup fresh basil
• 1 clove garlic
• Juice of 1 lemon
• 2 tbsp vegan Parmesan
• ½ tsp sea salt
• Pinch chilli flakes
• Cracked black pepper
• ¼ - ½ cup olive oil

• 1 medium beet, washed and peeled
• ½ package of spaghetti
• ½ red onion diced
• 1 clove garlic, minced
• 2 tbsp olive oil and more for garnish
• Vegan feta (optional)

Method

1. Place everything in a food processor and slowly drizzle in olive oil. Scrape down sides as needed.
2. Store in an airtight jar. Keeps up to a week but can be frozen too!

1. Using a spiralizer, create spaghetti like strands with your raw beet and set aside.
2. Boil and salt a pot of water and cook spaghetti, drain and set aside.
3. Heat a pan over medium high heat and add 2 tbsp of olive oil then add red onion and sauté for several minutes. Add-in garlic and cook till fragrant for approximately 30 seconds.
4. Add in spiralized beet and cooked pasta and toss to coat. Season with salt and pepper.
5. Toss ¼ cup of Pistachio Pesto in with noodles. The beets will turn your pasta a lovely red colour.
6. To serve, place more pesto on base of bowl or plate. Use a very large fork and spoon to twirl beet and spaghetti into one large mound, place on pesto.
7. Garnish with olive oil and vegan feta. Enjoy! ✨