Espaguetis con salsa de pasta rosa (pesto de remolacha)

Ingredientes

• 1 cup of red beets (washed and cubed)
• 4 cloves garlic (smashed)
• 1/4 cup almonds
• 1/2 cup shredded parmesan plus more for garnish
• 10 fresh basil leaves plus more for garnish
• Juice of 1/2 lemon
• 2 tablespoons balsamic vinegar
• 1/2 cup olive oil
• 1 lb. spaghetti (cooked)
• 1 teaspoon kosher salt

Preparación

1. 1

   Preheat the oven, wrap each beet in foil and place on a baking sheet. Place in the oven and cook for 40 minutes or until beets can be easily pierced with a knife. Remove beets from foil and let cool for 5 minutes. Once cooled, use a towel or a spoon to peel away the skin. Chop beets to medium size.

2. 2

   In a food processor add the beets, garlic, walnuts, shredded parmesan, black pepper, and basil. Pulse 3 times. Cut the processor on high and slowly drizzle in olive oil. Pour beet pesto over cooked spaghetti, toss to combine.

3. 3

   Divide pasta amongst 6 plates, garnish with more parmesan and fresh torn pieces of basil.