Today I have Tawnie, from Kroll’s Korner, here to share her recipe for this Pesto Beet Pasta. Tawnie is a Registered Dietitian Nutritionist and she uses her blog as a resource for nutrient rich and mostly easy-to-make-meals. I encourage you to check out her blog for recipes, healthy living tips, and some seriously beautiful photos.
This Beet Pesto Pasta is perfect for Memorial Day weekend or any summer gathering! Beets are high in vitamins, minerals and fiber making this a healthy vegetarian dinner option.
- 3 beets, washed
- ½ box of bow tie pasta
- 3 tsp. garlic, chopped
- Juice + zest of 1 lemon
- ½ cup pine nuts
- ⅓ cup olive oil
- 1 cup grated parmesan cheese
- 2 Tbsp. red wine vinegar
- salt and pepper to taste
- Bring a pot of water to a rolling boil and place the cleaned beets in for 30-40 minutes, or until soft. Fork should easily poke through the beets. While the beets are cooking, bring another pot of water to boil to cook the bow ties.
- Once cooked, drained beets and peel the skin off. Chop the beets and place into a food processor. Add in all of the ingredients, except the Parmesan, and blend until smooth. Add more olive oil if needed.
- Once bow ties are cooked, mix the beet pesto in with the drained noodles. Add the Parmesan and serve immediately.