Beetroot Pesto Spaghetti
Beetroot Spaghetti? Try something new every time you step in the kitchen. 
Cook Time: 10 minutes + 1 hour roast time

Difficulty: Medium
Serves: 2 people

INGREDIENTS


120 g spaghetti (enough for two portions)
Handful of basil leaves
Parmesan grated

For pesto
4 beetroots
Sea salt
2 garlic cloves
8-10 almonds
1 tsp parmesan cheese
Juice and zest of a lemon
¼ cup olive oil
57 g parmesan, grated 
Salt to taste

METHOD


For spaghetti pesto

  1. Preheat the oven to 180 degrees C. Wash and scrub the beets well. Wrap the beetroots in a foil with a drizzle olive oil and sea salt over it. Roast the beetroots for about 45 mins to an hour until tender.
  2. Let it cool before discarding the peels. Chop roughly and put them in a blender jar along with other ingredients of the pesto – garlic, olive oil, almonds, parmesan, juice and zest of a lemon and salt. Keep it aside.

For spaghetti

  1. Boil the spaghetti till al dente. Drain the boiling liquid off.
  2. Toss it in some beetroot pesto in a pan and cook for about 2 minutes. Adjust the seasoning.
  3. Serve immediately with parmesan shavings and basil as garnish.