Roasted Beet and Goat Cheese Pesto over Cavatappi
Did you know you can make pesto with so many more than just basil and pine nuts? This roasted beet and goat cheese pesto over cavatappi is proof of that!
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Stove
- Pot
- Colander
- Measuring cup
- Serving platter
Ingredients
- 4 medium beets
- 1/4 cup Colavita Extra Virgin Olive Oil
- 4 cloves of garlic
- 3 tbsp Colavita White Balsamic Vinegar
- 1/2 cup pistachios, hulled
- 4 tbsp goat cheese plus extra for garnish
- 1 cup Rachel Ray All-Natural Vegetable Stock
- 1 lb Colavita Cavatappi
- 1 cup reserved pasta water
- optional garnish: mint leaves, extra chopped pistachios
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