Book a delivery
Total number of items in your trolley: 0. Trolley amount:
Pink Beetroot Pesto Pasta

By OcadoLife
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…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 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

3 steps

  1. 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.

  2. 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.

  3. 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.