https://youtube.com/watch?v=aTBZsw0WCo0%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Beet Pesto and Linguini
Servings:
3-4 cups pesto, 4 servings linguini |
https://youtube.com/watch?v=aTBZsw0WCo0%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Beet Pesto and Linguini
Servings:
3-4 cups pesto, 4 servings linguini
Beet Pesto and Linguini
Servings:
3-4 cups pesto, 4 servings linguini
Ingredients
Ingredients
Beet Pesto
- 3 large beets
- 2 cloves garlic, cut in half
- ½ cup (125 mL) coarsely chopped walnuts
- ¾ cup (175 mL) grated Parmesan cheese
- 2 tsp (10 mL) lemon juice
- 1/3 cup (75 mL) canola oil
- ½ tsp (2 mL) pepper
Pesto Cream Linguini
- 1 cup (250 mL) whipping cream
- 1/3 cup (75 mL) beet pesto
- 1 tsp (5 mL) pepper
- ¼ tsp (1 mL) salt
- 1/3 cup (75 mL) grated Parmesan Cheese
- 10 oz. (300 g) linguini, cooked
- 2 – 3 Tbsp (30– 45 mL) chopped fresh oregano, for garnish
Method
Beet Pesto
- Heat oven to 400°F (200°C).
- Wash and trim beets. Wrap in foil and place on a small baking sheet. Bake for 60- 70 minutes or until beets are tender.
- Peel beets and cut into chunks. Place in food processor.
- Add remaining ingredients and puree to desired consistency.
Pesto Cream Linguini
- In medium saucepan, over low heat, simmer whipping cream and beet pesto until heated through, about 15 minutes.
- Stir in Parmesan cheese and hot pasta. Stir to combine.
- Sprinkle each serving with chopped fresh oregano and serve immediately.