Nutty beetroot pesto pasta recipe | Sainsbury`s Magazine
Blitz beetroot with walnuts for this beautifully vibrant pesto pasta, topped with basil and crumbled goat's cheese
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
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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