Beet Pesto Pasta

Beet Pesto Pasta

I am not a fan of beets...let me rephrase that...I was not a fan of beets.  This recipe gave me a whole new respect for beets.  Plus it's a pretty in pink recipe, who doesn't love that.

So simple, and packed full of flavor.  Just give it a try and then comment on this post - you'll love it as much as we do!

Courtesy of The Kitchn website - Serves 6

1 pound regular or gluten-free pasta (reserve 1 cup of pasta water)
2 cloves garlic
1/2 cup raw almonds
2 large cooked and peeled purple beets, coarsely chopped
1/3 cup Olive Tree Garlic olive oil
2 Tbsp red wine vinegar
Kosher salt
Minced fresh chives, for garnish (we garnished with Veggie Parmesan and served with grilled veggie)

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, place the garlic and almonds in the bowl of a food processor fitted with the blade attachment and pulse until the almonds are a fine meal and the garlic is minced. Add the beets, olive oil, and vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with kosher salt.

When the pasta is ready, toss with the pesto and season to taste with kosher salt. Serve hot. (If you want to serve the pasta at room temperature or chilled, rinse the pasta with cold water before tossing with the pesto.)

We found the pesto to be rather thick.  This is where the past water comes in handy.  We added almost a full cup of pasta water to change the consistency of the pesto.  It really went a long way too.