beet pesto pasta

Whether you use this to warm hearts on Valentine’s day, excite little kids’ palettes, or serve at a dinner party the scarlet color is breathtaking and always impressive!
Roasted Beet Brown Rice Pasta
2 large beets
1/2 pound Brown Rice fusilli(it can be regular but it gives a nutty element)
olive oil
salt
pepper
Bring water to boil and cook pasta until al dente.
Chop beets in half, then quarters, so on until you have chunks about the size seen in the picture.
Sprinkle beets generously with salt, pepper, and drizzle olive oil over in a Le Creuset-type dish(ceramic) or oven-safe glass dish.
Roast at 375 for 50 minutes, until beets are softened and slightly caramelized.
Toss drained pasta with roasted beets, making sure to use the beet sauce at the bottom of the roasting dish.
Pesto Topping
3 handfuls of basil
2 cloves of garlic
1 1/2 tablespoons grated Parmesan Cheese
Handful of walnuts
3 tablespoons olive oil
salt
pepper
Place the cheese, walnuts, and garlic and pulse in food processor to create a paste.
Rinse and roughly chop basil and add to food processor with the salt.
Begin grinding and start a steady stream of olive oil into to the opening at the top of the food processor. Keep adding the olive oil and blending until you get the consistency you like.
Finish with a bit more salt and pepper, tasting to make sure it is the saltiness you enjoy.
To assemble: With the tossed together beets and pasta, spoon into pasta bowls and dollop a hearty tablespoon of the pesto. To finish, I like to drizzle it with a little more olive oil!
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