Nutty beetroot pesto pasta recipe | Sainsbury`s Magazine

Nutty beetroot pesto pasta recipe | Sainsbury`s Magazine

www.sainsburysmagazine.co.uk

Blitz beetroot with walnuts for this beautifully vibrant pesto pasta, topped with basil and crumbled goat's cheese

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Ingredients

  • 100g walnuts
  • 6 tbsp cold-pressed rapeseed oil (see tip), plus extra to drizzle
  • 1 bunch raw beetroot (approx. 500g trimmed weight), scrubbed, peeled and grated
  • 1 large garlic clove, crushed
  • 300g linguine
  • 60g rocket
  • 2 x 30g packs basil, larger stalks removed
  • juice of 1 lemon
  • 125g Abergavenny goat’s cheese, crumbled (use vegetarian cheese if required)

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