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Pasta In Beetroot Almond Pesto

Jan-28-2018
Neelam Barot
25 minutes
Prep Time
15 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Pasta In Beetroot Almond Pesto RECIPE

Italian pesto sauce which are made in roasted beetroot, dry roast almonds, olive oil, basil leaves, garlic. I made this pasta in delicious pesto. Healthy and beautiful dish for your breakfast.

Recipe Tags

  • Veg
  • Easy
  • Others
  • Italian
  • Roasting
  • Blending
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

  1. For Pesto :-
  2. Beetroot 1 medium
  3. Olive oil 1 + 1 tbsp
  4. Salt 1/8 tsp
  5. Dry roasted almonds 15
  6. Chopped garlic 6-7
  7. Green chilli chopped 2
  8. Basil leaves 7-8
  9. Cheese cube 1
  10. For pasta :-
  11. Boiled penne pasta 2 cup
  12. Butter 2-3 tbsp
  13. Chopped onion 2 tbsp
  14. Chopped green garlic 1 tsp
  15. Salt as your taste
  16. Bolied Pasta water 1/2 cup
  17. Lemon juice 1 tbsp
  18. Lemon 1 (for lemon zest)
  19. For garnish :-
  20. Paprika 2 pinch
  21. Mint leaves
  22. Cheese

Instructions

  1. Take washed beetroot and keep in aluminum foil paper.
  2. Add salt and olive oil on it and fold it.
  3. Now roast the beetroot in preheated oven for 20-25 minute.
  4. After sometime remove foil paper and peel the beetroot.
  5. Now chop the beetroot and crumble cheese.
  6. In a mixture jaar add chopped beetroot, dry roasted almonds, crumbled cheese, green chilli, basil leaves and garlic.
  7. For make a smooth paste add 1 tbs olive oil in-between.
  8. Beetroot pesto is ready.
  9. Take a pan add butter and keep on flame.
  10. Add chopped green garlic and onion then saute for a minute.
  11. Then add 2 tbs Pesto in pan.
  12. Now cook for 7-8 minute.
  13. Add boiled pasta and mix well.
  14. Add boiled pasta water and cook for 2-3 minute.
  15. Add lemon juice and lemon zest in it.
  16. Mix well and remove from flame.
  17. Garnish with paprika, cheese and mint leaves then serve hot.

Reviews (1)  

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Shelly Sharma
Jan-30-2018
Shelly Sharma   Jan-30-2018

Thanks for sharing this.

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