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- Pink Beetroot Pesto Pasta…
Pink Beetroot Pesto Pasta
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 200g pasta of your choice
- 250g ready-cooked beetroot
- 1 small garlic clove, grated
- 50g cheddar, grated
- 50g pine nuts or cashews, toasted
- 2 tbsp garlic-infused rapeseed or olive oil
- 1 bunch chives, finely chopped, to serve
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.
Tips or serving suggestions
402cals, 19g fat (4g saturated), 13g protein, 42g carbs, 7g sugars, 4g fibre, 0.4g salt
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Ocado Pine Nuts 100g
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Ocado Mature Cheddar 240g
240g£2.55
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