• 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.

    Author

    ×
    Exit mobile version