Spaghetti with beetroot pesto

Spaghetti with beetroot pesto

A tasty hunger-fixer!

Recipe and styling by Anke Roux

Photograph by Neil Corder

Spaghetti with beetroot pesto

Serves: 4

Ingredients

  • 250g beetroot, cooked and peeled
  • 50ml olive oil +extra, to serve
  • 80g Parmesan, grated + extra, to serve
  • 1 tbsp pine nuts, toasted
  • 1 red chilli, seeded and chopped (optional)
  • juice and zest of 1 lemon
  • salt and freshly ground black pepper, to taste
  • 500g spaghetti

Instructions

1

Combine all the ingredients except the spaghetti and olive oil in a blender and blitz until smooth. Taste and adjust the seasoning if necessary.

2

Cook the spaghetti in plenty of boiling water until al dente. Drain.

3

Toss the pesto through the hot spaghetti and serve immediately with extra Parmesan and olive oil.

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