Pink Beetroot Pesto Pasta
By OcadoLife
Published on 17 January 2022
There aren’t too many foods that are both savoury and pink, but this is one really fun example. This pink beetroot pesto pasta is from mum and Sunday Times Bestselling author of What Mummy Makes, Rebecca Wilson, whose recipes introduce babies and young children to new flavours and textures. Even better, the grown-ups around the table will get to enjoy a tasty meal. Here, Rebecca introduces little ones to the earthy flavours of beetroot. Children will love the colour contrast of green chives sprinkled on the pink spaghetti; both youngsters and adults will enjoy the flavour contrast between the beetroot pesto and mild onion of the chives.Time and servings
20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 200 g of pasta of your choice
- 1 small of garlic clove, grated
- 250 g of ready-cooked beetroot
- 50 g of pine nuts or cashews, toasted
- 2 tbsp of garlic-infused rapeseed or olive oil
- 1 bunch of chives, finely chopped, to serve
- 50 g of cheddar, grated
Method
Step 1
Set a large pan of water over a high heat and bring to the boil. Add the pasta; cook according to packet instructions. Drain, reserving a little of the cooking liquid.Step 2
Meanwhile, whip up the pesto by adding the beetroot, garlic, cheddar, nuts and oil to a small food processor. Add a little black pepper and whizz until super-smooth.Step 3
Toss the pesto through the drained pasta, adding a splash of the cooking water to help loosen the mixture. Serve with a bowl of chopped chives for people to sprinkle themselves. Any leftover pesto will keep in the fridge for 3 days.