Pink Pesto Beet Pasta

Bright pink pasta on a white plate with heart shaped beet slices and large pieces of creamy goat cheese and parmesan shavings.

Pink Pesto Beet Pasta is a naturally bright pink pasta recipe made with balsamic roasted beets, beet greens and beetroot pesto.

Course lunch, Main Course, Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 455kcal

Author Tristin Rieken

Ingredients

8 ounces beetroots
1 bunch beet greens
4 tablespoons butter divided
2 tablespoons balsamic vinegar
1 tablespoon water
16 ounces pasta
2 cloves garlic thinly sliced
3 cloves garlic whole
½ cup almonds
⅓ cup shredded parmesan cheese
1 tablespoon lemon zest
2 tablespoons lemon juice
¼ cup olive oil
¼ cup goat cheese

Instructions

Peel beets and cut into roughly ¼ inch thick slices and cut into desired shapes and slice beet greens and stems into thin ribbons.
Melt half the butter in saucepan over medium low heat. Add thinly sliced garlic, beetroots, and a sprinkle of salt and black pepper. Sauté beets for several minutes until beets are starting to brown and soften, about 5 minutes.
8 ounces beetroots, 4 tablespoons butter, 2 cloves garlic
Then carefully add balsamic vinegar and a tablespoon of water, stir and cover to continue cooking until soft, about 5 minutes longer.
2 tablespoons balsamic vinegar, 1 tablespoon water
When beets are fork tender remove from heat. Place beet hearts aside for later and pour remaining balsamic beets and liquid in a food processor or blender. Add garlic cloves, almonds, parmesan cheese, lemon zest, and lemon juice. Pulse mixture until chopped then slowing drizzle in olive oil while blending until smooth and pesto like in texture. Season with salt and pepper to taste.
3 cloves garlic, ½ cup almonds, ⅓ cup shredded parmesan cheese, 1 tablespoon lemon zest, 2 tablespoons lemon juice, ¼ cup olive oil
Meanwhile place a large pot of salted water on high heat. When boiling add pasta and cook to al dente according to package directions. Reserving a cup of pasta water, drain pasta and set aside for later.
16 ounces pasta
Return the saucepan to medium heat and add remaining butter, beet greens and stems and salt and pepper. Sauté until greens are wilted, about 2-3 minutes.
1 bunch beet greens
Reduce heat to low and stir in beet pesto, thinning with pasta water as needed. Stir in pasta and top with crumbled goat cheese and more parmesan cheese before serving.
¼ cup goat cheese

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