I loved it so much!"
Ingredients Serves 4
- 1 lb/450 g farfalle
- 2 beets, boiled or roasted
- 1/2 cup walnuts
- 1/2 lemon
- 2 cloves garlic (optional)
- 2 tbsp olive oil
- 1 tsp salt
- 1/3 tsp pepper
First, fill a large pot with water and place over high heat. Bring water to a boil, add pasta, reduce heat to medium-low and cook according to the package instructions. Drain.
Meanwhile, make a sauce. For the beet pesto you will need:
- 1 large or 2 small beets, preliminary boiled or roasted.
2 cloves of garlic, peeled (optional)
- 1/2 cup of walnuts
- 2.5-3 tablespoons of lemon juice
2 tablespoons of extra virgin olive oil
-1 tsp of salt and 1/3 tsp of pepper.
Place the walnuts, garlic, lemon juice, olive oil, salt and pepper into a blender jar. Process.
Add the beets. If your blender is not very powerful, cut the beets into smaller parts first. Process until smooth.
Toss the sauce and pasta together.
I garnish this pasta dish with chopped green onions and sprinkle with some nutritional yeast for cheese flavor.