Tuesday, August 2, 2016

#168 The Case of Spaghetti in a Beet Pesto Sauce

Beets are sweet!

4 beets (2 cups total volume)
drizzle of olive oil plus 1/4 cup for later
enough whole-wheat spaghetti for two people
enough regular spaghetti for two
2 cloves garlic
1/4 cup walnuts, toasted in oven at 350ºF for 10 min.
salt

Cashew Cheese
pepper
I/4 teaspoon chilli pepper flakes

Preheat oven to 400ºF.


Trim the beets. Place on foil and drizzle with olive oil. Wrap. Roast for 1 hour. Let cool.

Cook the spaghetti (add the whole-wheat spaghetti to the pot first, bring back to a boil and cook for 1 min. before adding the regular spaghetti).

In the meantime, peel and chop the roasted beets into large pieces and pulse them in a blender with the garlic, toasted walnuts and salt to taste. Add the 1/4 cup olive oil and pulse again. Check seasoning.

Drain the pasta and toss with the pesto. Twirl onto plates using tongs. Top each portion with a dollop of Cashew Cheese and grind pepper on top to taste. Sprinkle with the chilli pepper flakes.
 
Serves 4.
 
Becki

PS I have minced the garlic cloves and toasted walnuts by hand, grated the roasted beets with a box grater into a bowl, then stirred all the pesto ingredients together. It adds minutes to the prep time. It's messier, for sure. But it's equally heavenly and the cosmic pic above proves the point!