Beet Pesto Pasta - alive magazine

Name: Beet Pesto Pasta - alive magazine
Ingredients: 1 lb (450 g) red beets (about 4 medium), trimmed and scrubbed; 1/3 cup (80 mL) walnut halves; 1/3 cup (80 mL) grated Parmesan cheese; 2 garlic cloves, chopped; Juice of 1/2 lemon; 1/4 tsp (1 mL) red chili flakes; 1/4 tsp (1 mL) salt; 1/4 cup (60 mL) extra-virgin olive oil; 1 lb (450 g) organic whole grain fettuccini (choose brown rice pasta or quinoa pasta for a wheat-free option); 2 cups (500 mL) arugula; 1/2 tsp (2 mL) freshly ground black pepper

www.alive.com

Here’s a dish with a serious “wow” factor, as the pasta obtains a striking red courtesy of the beet pesto. The natural sweetness and vibrant hue of beets…

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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.alive.com.

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Ingredients

1 lb (450 g) red beets (about 4 medium), trimmed and scrubbed
1/3 cup (80 mL) walnut halves
1/3 cup (80 mL) grated Parmesan cheese
2 garlic cloves, chopped
Juice of 1/2 lemon
1/4 tsp (1 mL) red chili flakes
1/4 tsp (1 mL) salt
1/4 cup (60 mL) extra-virgin olive oil
1 lb (450 g) organic whole grain fettuccini (choose brown rice pasta or quinoa pasta for a wheat-free option)
2 cups (500 mL) arugula
1/2 tsp (2 mL) freshly ground black pepper