Spaghetti with Beetroot Pesto

Spaghetti with Beetroot Pesto

Cooking time: 20min, serves 6

  • 500g Vetta High Fibre Spaghetti
  • 1 large beetroot, peeled
  • 3 small cloves of garlic, crushed
  • ¼ cup raw walnuts
  • ¼ cup raw cashews
  • ¼ cup grated parmesan cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon good quality extra virgin olive oil
  • 150g fresh rocket
  • Extra walnuts and cashews for serving
  1. Cook pasta according to packet directions in a large pot of salted (optional) boiling water.  Drain and set aside.
  2. Chop beetroot into chunks and place into a steamer full of boiling water. Steam for approximately 30 minutes, or until beetroot is tender. Reserve ¼ cup of cooking water.
  3. Meanwhile, roughly crush nuts in a food processor/mortar and pestle. 
  4. Into a food processor, add cooked beetroot, Parmesan cheese, garlic, lemon juice and olive oil and blend together to the desired consistency. If pesto is too thick, add a spoonful at a time of the reserved cooking water until the desired consistency is reached.
  5. Divide pasta and rocket between 2 people, and mix through pesto. Serve with extra walnuts and cashews.