Beet Pesto Pasta

Prep time: 10min
Total time: 60min
Serves: 4
3
small beets (about 6 oz/175 g)
1/4 cup
olive oil, divided
60 mL
2/3 cup
grated Parmesan cheese, divided
150 mL
1/4 cup
chopped toasted walnuts
60 mL
1 tbsp
lemon zest
15 mL
3 tbsp
lemon juice
45 mL
2
cloves garlic, finely chopped
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
12 oz
angel hair pasta
375 g
2 tbsp
finely chopped fresh parsley or chives
30 mL
Per serving (1/4 of the recipe)
calories
590
fat
25 g
saturated fat
5 g
carbs
72 g
sugar
7 g
protein
21 g
cholestrol
15 mg
fibre
4 g
sodium
670 mg

Directions

  1. Preheat oven to 400°F (200°C). Toss beets and 1 tbsp (15 mL) oil. Seal in double-layer of foil. Roast 40 to 45 min. until beets are tender. Wearing oven mitts to avoid steam, open packet to cool. When beets are cool enough to handle, gently rub skins off using a paper towel. Cut beets into quarters.

  2. In food processor, pulse beets with remaining 3 tbsp (45 mL) oil, half the Parmesan cheese, walnuts, lemon zest, lemon juice, garlic, salt and pepper until finely chopped.

  3. Meanwhile, cook pasta according to package directions; reserving 1/4 cup (60 mL) cooking water. Drain pasta and toss with beet pesto and reserved cooking water. Serve sprinkled with remaining cheese, parsley or chives.