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

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

  1. Heat oven to 400°F (200°C).
  2. Wash and trim beets. Wrap in foil and place on a small baking sheet. Bake for 60- 70 minutes or until beets are tender.
  3. Peel beets and cut into chunks. Place in food processor.
  4. Add remaining ingredients and puree to desired consistency.

Pesto Cream Linguini

  1. In medium saucepan, over low heat, simmer whipping cream and beet pesto until heated through, about 15 minutes.
  2. Stir in Parmesan cheese and hot pasta. Stir to combine.
  3. Sprinkle each serving with chopped fresh oregano and serve immediately.

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Why cook with canola oil?

Canola is helping people eat healthier as a versatile and affordable cooking oil used in kitchens around the world.