10 min recipe - Pasta with Beet Pesto
You can make the Beet Pesto and enjoy it cold as a dip or on top of mini toasts as an appetizer. We show you how to use it as a pasta sauce with extra walnuts, Parmesan cheese and a sprinkle of Papa Vince EVOO.
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10% OFF Coupon Code = YTBEETPESTO
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PREP TIME:
Prep Time: 10 mins
Cook Time: 10 mins
Serves: 4 people
INGREDIENTS:
2 medium sized Beets, steamed, peeled & chopped
1 Tomato
Few torn Basil Leaves
1 tbsp grated Parmesan Cheese
1/4 cup Walnuts
Papa Vince Extra Virgin Olive Oil
Papa Vince Sea Salt
Papa Vince Busiate Pasta to serve
PREPARATION:
Put all the ingredients in the blender & blend until mixture resembles a bright pink pesto. Taste & add extra EVOO / salt if required. You can use the pesto sauce cold or bottle & save it in the refrigerator.
Or heat it up gently with some more EVOO. Add cooked pasta, & a little more Parmesan Cheese. Sprinkle some more EVOO, Parmesan Cheese and chopped walnuts to serve.
DIETS:
Mediterranean Diet
About Papa Vince Extra Virgin Olive Oil
Olive Oil Extra Virgin, First Cold Pressed Family Harvest 2019/20, Sicily, Italy, NO PESTICIDES NO GMO, Keto Whole30 Paleo Unrefined Good Fat +Polyphenol, Subtle Peppery Finish | 16.9 fl oz --
About Papa Vince Sea Salt
Real Sea Salt - Unrefined Gluten Free Fine, Harvested in Trapani, Sicily, Italy, Unbleached, NO ANTI-CAKING, Vibrant Clean Flavor, Stored in glass for freshness | 15.87 oz [2-Pack] --
About Papa Vince Tumminia Pasta
Papa Vince Low Gluten Clean Pasta Sensitive Stomach made with Tumminia flour from Sicily, Italy | High Fiber, Sugar Free, NON GMO | decreases food intolerance & intestinal disorders | 1 lb (2-Pack) --
About Papa Vince Durum Pasta
apa Vince Clean Pasta Sensitive Stomach - made with wheat from Sicily, Italy | NON GMO | WHOLE GRAIN | NO ENRICHED | LOW ACID | AL DENTE Busiate macaroni holds sauce like a magnet (1.1 lb 2-Pack) --
VIRAL PINK PASTA RECIPE #shorts #pinkpasta #pasta #beets
Delicious Beetroot Pesto - The most special pesto you will ever cook!
Pasta with homemade beetroot pesto and roasted goat cheese is not only a treat for your eyes, it is also super easy and quick to prepare. Once you cook this for yourself, you'll want to make it for your best friends right away!
Pesto is a quick, healthy and varied dish. You do not need many ingredients and the exact quantities are not so important. Check out our other creative pesto variants on the channel, you will love 'em!
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Serves 3 - 4 portions
250g (1/2 lb) precooked beetroot
30g (2 tbsp) walnuts
1 garlic clove
1 - 1 1/2 tsp horseradish (plus a pinch for later)
3 - 4 tbsp olive oil
3-4 tbsp vinegar (cider or white wine)
450g (1lb) spaghetti
100g (1/4 lb) goat cheese (cut into 2 cm/1 inch slices)
flour, salt and freshly ground black pepper
1. First add walnuts, garlic clove, quartered beetroot, vinegar, olive oil, salt, pepper and horseradish to a mixer or food processor and mix it until it’s a homogenous pesto. If it’s too thick add some more olive oil. Taste and adjust the seasoning as necessary.
2. Cook the spaghetti in salted water until they are almost al dente and save some of the magic noodle water.
3. Meanwhile prepare the goat cheese. Dip the slices with the top and the bottom surface into flour. Put some oil into a medium heated pan and fry the slices 1 minute on each side. Don’t let them get too dark.
4. Put the spaghetti in a big medium heated pan, add the pesto and some of the noodle water, stirring everything until well coated. Be careful that you don’t add too much water.
5. To serve, prepare some spaghetti on a plate, add the goat cheese on top and garnish with the remaining horseradish and a few beetroot slices.
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How to make roasted beet almond spaghetti,beet noodle recipe,pesto recipe vegan, beet | home cooking
How to make roasted beet almond spaghetti,beet noodle recipe,pesto recipe vegan, beet | home cooking
A little nutty and full of nutrition from the beets, this spaghetti is the healthier way to enjoy pasta.
INGREDIENTS
•1 bunch of red beets (3 beets)
•Olive oil
•Salt and pepper
•2 Tbsp water
•3 garlic cloves
•½ cup almonds, toasted
•1 lemon, zested and juiced
•⅓ cup Parmesan
•¼ cup olive oil
•2 Tbsp butter
•¼ cup shallots, sliced
•2 garlic cloves, sliced
•8 oz spaghetti
To garnish:
•Chopped parsley
•Shaved Parmesan
•Lemon zest
LET'S GET COOKING...
1.Preheat oven to 400ºF and line a baking sheet with foil.
2.Prepare beets by removing leaves, but keep a little bit on the top so they don’t dry out while roasting. Rinse under cool water to remove any excess dirt.
3.Place beets on a sheet of foil and rub with olive oil, season with salt and pepper and place inside. Pour water over beets and close up foil to form a pouch. Roast for 30–40 minutes until tender but not falling apart.
4.Allow to cool slightly. Using paper towels to protect your hands, gently rub beets to remove skins.
5.Place beets in a food processor and pulse until smooth. Add half the almonds, garlic, lemon zest, lemon juice, half the Parmesan, and season with salt and pepper. Pulse to combine, adding in remaining almonds and streaming in olive oil until smooth yet textured, a pesto-like consistency.
6.Cook spaghetti according to package directions, reserving a ¼-½ cup of the cooking water before draining.
7.Heat a pan with butter. Add garlic and shallot, cooking until tender. Slice beet leaves and stems and add to pan, cooking until wilted. Stir in “pesto” sauce, pasta and pasta water (as needed), tossing to coat.
8.Serve warm with chopped parsley, lemon zest and Parmesan.
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Pink Spaghetti With Beet Pesto
FULL RECIPE HERE:
Pink Spaghetti with Beet Pesto: This vibrant spaghetti is deliciously nutty, earthy and full of flavor. The beet pesto is perfect with pasta but can also be used on breads and as a pizza sauce.
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Beetroot Pesto
For the colour ...
Ingredients:
1 cooked beetroot
1 garlic clove
Grated Parmesan cheese
Pine nuts
Olive oil
Pepper and salt
Have a look at the videos called Homemade Pesto: and Beetroot and Fennel Seeds Mini Loaves:
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